Beef and mushroom pie

  • Preparation: 20’
  • Cooking: 115’
  • Total time: 135’


  • 1 large onion, peeled and quartered
  • 1 clove garlic, peeled
  • 2 tablespoons olive oil
  • 4 rashers bacon, chopped
  • 700g beef, diced (such as chuck or rump)
  • 200g button mushrooms, halved
  • 2 tablespoons plain flour
  • 100 ml red wine
  • 2 bay leaves, torn
  • salt & pepper
  • 2 frozen shortcrust pastry sheets
  • 1 egg yolk, lightly beaten

Step 1

Insert Multiblade and add onion and garlic. Press PULSE for 5 seconds. Scrape down sides and repeat until finely chopped.

Step 2

Replace Mulitblade with StirAssist, add the oil and bacon. Select STEW P5 and press START twice to begin STEP 1.

Step 3

At the end of STEP 1, add the beef, mushrooms, wine, flour, bay leaf, salt and pepper. Manually Increase the cooking time to 1 hour and reduce STIR SPEED to 1. Close the lid and press START to continue cooking

Step 4

At the end of the cooking time, remove filling and allow to cool completely.

Step 5

Grease and line a 23 cm (top measurement) metal pie plate with one sheet of the pastry. Spoon the filling into the shell and spread evenly.

Step 6

Top with the remaining pastry sheet. Lightly crimp the edges together, then press with a fork, if desired. Make 3 or 4 small knife pricks in the top sheet to allow for any steam to escape.

Step 7

Brush top with the beaten egg and bake at 180°C fan forced for 45 minutes or until golden and crisp all over.