Individual Beef & Mushroom Pies
 
Prep time
Cook time
Total time
 
Individual-sized beef and mushroom pies filled with lean beef mince, mushrooms and vegies. Delicious and hearty for big appetites!
Author:
Recipe type: Main, Lunch, Beef
Cuisine: Dairy-free, nut-free, soy-free. Gluten-free and egg-free with substitution (see recipe for details).
Serves: 6
Ingredients
  • ½ cup brown lentils
  • 1 tbsp rice bran oil
  • 1 large onion, diced
  • 2 large carrot, diced
  • 2 celery stalks, diced
  • 250g mushrooms, roughly chopped
  • 1 cup kale, silverbeet or spinach, finely chopped
  • 500g organic or biodynamic beef mince
  • 2 tbsp plain, spelt or plain gluten free flour
  • 2 tbsp tomato paste
  • 1½ tbsp dijon mustard
  • 1 can organic diced tomatoes
  • 1 cup beef or vegetable stock
  • 6 puff pastry sheets (gluten free if necessary) or enough homemade pastry for 6 pies
  • 1 egg, lightly whisked (or for allergies substitute with a small amount of water)
Instructions
  1. Boil lentils in enough water to cover them, for 10 minutes or until tender. Drain and put aside.
  2. Heat oil in a large saucepan on medium-high heat. Add onion, carrot and celery, cook for 5-10min until softened.
  3. Add mushroom and greens and cook for 5 minutes until mushrooms have softened and browned.
  4. Add mince and cook for 5 minutes or until browned. Stir in the flour until well combined and then add lentils, tomato paste, dijon mustard, tomatoes and stock.
  5. Reduce heat to low and stir often for 20-30 minutes or until mixture reduces and thickens. Take off the heat and cool.
  6. Preheat oven to 220C. Grease 6 individual pie tins or a texas muffin tray. Cut puff pastry sheets into quarters and roll 6 squares of pastry out on a lightly floured surface to fit the pans or muffin tins. Line the pans with some pasty left overhanging.
  7. Divide the filling between the pastry tins and brush the edge with egg mixture (or a little water). Place remaining pastry squares on top and run a sharp knife around edge to slice off overhanging pastry. Pinch or use the back of a fork to seal edges.
  8. Bake in oven for 10-15 min then reduce heat to 200C and bake for another 20min until puffed and golden brown. Cool in the tin for a few minutes and then turn out onto a plate to serve, with green salad and tomato relish or sauce.
Notes
Pies can be frozen after baking. Wrap in plastic wrap and aluminium foil and freeze for up to 6 months. Reheat in a 200C oven for 30 minutes.
Recipe by @OmNomAlly at https://omnomally.com/2012/12/07/beef-mushroom-pie/