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Beef and mushroom pot pie recipe

Beef and mushroom pot pie recipe

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Created by The Tesco Real Food team

We've given a classic steak pie a spooky twist with this simple but totally delicious and fun recipe. Make your beef filling and let it simmer away while you prep the pastry lettering (use ready-rolled to keep things really easy). Serve this to the family after trick-or-treating or to guests at your next Halloween party – watch everyone tuck in! See method

  • Serves 6
  • Take 3 hrs
  • 407 calories / serving
  • Freezable

Ingredients

  • 2 x 400g packs diced beef
  • 2 tbsp plain flour 
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, scrubbed and finely chopped
  • 250g pack chestnut mushrooms, chopped
  • 5g fresh thyme sprigs, leaves picked
  • 500ml ale
  • 2 tsp yeast extract
  • 1 beef stock pot, made up to 300ml
  • 1 egg, beaten
  • 320g pack ready rolled reduced-fat puff pastry
  • 25g butter
  • 2 x 200g packs Tesco Finest cavolo nero, tough stalks discarded, torn in half lengthways

Each serving contains

  • Energy

    1705kj
    407kcal     20%

  • Fat

    20g 29%

  • Saturates

    8g 41%

  • Sugars

    8g 8%

  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 19.3g Protein 35.1g Fibre 4.9g

Method

  1. Season the beef, then toss in the flour. Heat the oil in a lidded casserole dish over a medium heat, then brown the beef in batches for 5 mins, turning until evenly browned. Transfer to a plate.
  2. Fry the onion and carrot in the empty casserole dish for 5 mins or until lightly golden. Add the mushrooms and thyme, cook for 5 mins, then stir in the ale, scraping up any bits from the bottom of the dish. Return the beef to the pan, cook for another 5 mins, then stir in 1 tsp yeast extract and the stock. Bring to a simmer, cover and cook over a low heat for 2 hrs.
  3. Towards the end of the cooking time, preheat the oven to gas 6, 200°C, fan 180°C. When the meat is tender and beginning to fall apart, transfer everything to a 25cm pie dish.
  4. Mix the remaining 1 tsp yeast extract with the egg. Brush a little around the rim of the pie dish, then unroll the pastry and lay it over the top. Trim away the excess, then crimp the edges of the pie. Use a sharp knife to make 2 slits in the top of the pastry.
  5. Use some of the pastry offcuts to cut out the word ‘BOO!’, if you like. Brush the pastry top all over with the yeast extract glaze, add the letters (if using), then brush again. Bake for 22-25 mins until dark golden and puffed up.
  6. Meanwhile, melt the butter in a lidded saucepan over a medium heat. Add the cavolo nero with a splash of water and season. Cover and cook for 2 mins, then remove the lid and cook for another 1-2 mins until tender and the water has evaporated. Serve with the pie.

Tip: Serve with our quick truffle mash recipe.

Freezing and defrosting guidelines

Freeze uncooked pie and defrost before baking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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