Steak and mushroom pie recipe

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steak pie h
  • Rating: 4 stars
  • Cost per serving: £1.25
  • 15 mins to prepare and 2 hrs 00 mins to cook Takes: 15 mins to prepare and 2 hrs 00 mins to cook
  • 4 Serves: 4
  • Freezable

Heat 1 tbsp of the oil in a large pan and cook the beef and lardons for a few minutes until browned on all sides, remove with a slotted spoon and set aside. Add the remaining oil to the pan and cook the onions and mushrooms for 10 minutes. Return the meat to the pan and stir in the flour, cook for a minute then gradually stir in the stock. Bring to the boil, then turn down the heat to low, put on the lid and simmer for 1 hour – 1 hour 30 minutes, stirring occasionally.

Heat the oven to 190 ̊C, 170 ̊C fan, gas mark 5. Spoon the beef mixture into a pie dish and brush the edge with beaten egg. Top with the shortcrust pastry and trim, then press down well, to seal the edges.

Brush the top of the pastry with the beaten egg and cut a small hole in the centre with a sharp knife. Place on a baking tray in the oven and cook for 20 - 25 minutes, until golden.

This is part of the Real Food recipe deal for £5. Each ingredient must be purchased for you to receive the items at £5, excluding the olive oil, plain flour, beef stock and egg (these are storecupboard items and not part of the £5 offer). Offer is also available in selected stores. Offers starts 09/04/12 and ends 23/04/12. 

If you see an error message come up in your shopping basket don't be put off. This is a technical glitch and will not stop you being able to use the offer.

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  • 415g casserole steak, cut into bite sized pieces
  • 180g Finest oak smoked lardons
  • 180g white mushrooms, thickly sliced
  • 2 mild onions, diced
  • 375g Tesco Lighter Ready Rolled Shortcrust Pastry
  • In your kitchen cupboard
  • 2 tbsp olive oil
  • 2 tbsp plain flour
  • 250ml beef stock (make up from stock cube)
  • 1 egg, beaten
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Each serving contains
  • Calories 800 40%
  • Sugar 8g 9%
  • Fat 20g 29%
  • Saturates 17.4g 87%
  • Salt 0.2g 3%
of an adult's Reference Intake amount. Find out more
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