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