Recipe: Beef, Mushroom and Onion Pie

What could be nicer than a home-made pie? Our recipe has mushrooms and zucchini for added flavour.

Ingredients

• 700g lean beef mince
• 2 large brown onions that have been halved and thinly sliced
• 200g sliced Swiss brown mushrooms
• 1 large zucchini, diced into 1cm pieces
• 60ml (1/4 cup) olive oil
• 2tsp balsamic vinegar
• 2tbs plain flour
• 2tsp Worcestershire sauce
• 1 lightly whisked egg
• 1 sheet partially thawed puff pastry
• 375ml (11/2 cups) reduced salt beef stock

Instructions

1. Preheat oven to 220°C or 200°C for fan forced. In a non-stick frying pan, heat 2 teaspoons of the oil and add mince. Cook the mince for 3 to 4 minutes until browned and set aside in a bowl.
2. Heat 2 tablespoons of the remaining oil in a pan over a medium heat and add the onion. Season and cook for six minutes until soft, stirring occasionally. Add the vinegar and cook while stirring for five minutes and transfer to a bowl.
3. Heat the rest of the oil in a pan over a medium-high heat and add the zucchini and mushroom. Cook for three minutes until soft, stirring occasionally and return mince and onion to pan. Add the flour and cook for one minute while stirring. Gradually add the stock while stirring, before adding the Worcestershire sauce. Allow the mixture to simmer for two minutes until it is thickened slightly and put into a 2 L or 8 cup pie dish. Top with the pastry and brush with beaten egg. Cut a small slit in the centre of the pie to let out steam and bake for 25 minutes until the pastry is golden.

Serves four