Thursday, August 26, 2010


Sorry for the delay in my blog...think it was about time I told you about the homemade pie episode.
First of all, I was shocked at how quick the whole process was! I always assumed that doing ANYTHING that required homemade pastry was an epic journey! But surprisingly it is not.

The recipe I am going to share with you is for a 'Mushroom Beef Pie' there is lots of flexibility for this recipe depending on what meats/spices/veggies etc you have available. The recipe for the meat filling with be under 'Beef Recipes' whereas the recipe for the pastry will be under 'misc recipes', k?

Mushroom Beef Pie Filling

1 onion diced
90g fat (butter/lard/margarine)
350g beef (mince/diced/leftover roast)
30g flour (maybe more)
140mls beef stock
280mls milk
120g mushrooms, sliced
230g peas (approx)
seasonings/flavourings of your choice (I used splash of worchesershire sauce, tomato paste and a bay leaf)
Quantity of short crust pastry
TO GLAZE: with milk or egg

fry onion in a third of the butter in a large frypan,  add the meat and cook until browned. Stir in flour (should look gluggy) and cook for several minutes. Gradually blend in the stock and the milk. Bring to the boil and cook until reduced to a smooth sauce.
Meanwhile fry sliced mushrooms in the remaining butter. Stir the mushrooms and peas into the sauce, season and put into pie dish/ramekin. Cover with pastry, brush with a little milk/egg and cook in med oven 180/160 degrees until browned pastry. Enjoy!