Home
Recipes
Little beef & mushroom pies

One beef & mushroom pie served with vegetables

Little beef & mushroom pies

Name: Little beef & mushroom pies
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 30g dried porcini mushroom finely chopped; 1 tbsp vegetable bouillon powder; 1 tbsp balsamic vinegar; 2 medium baking potatoes cut into chunks (475g); 1 small celeriac peeled and cut into large chunks (500g); ½ tsp ground white pepper; 2 tsp rapeseed oil; 2 large onions halved and sliced; 400g 5% lean beef mince; 125g baby chestnut mushrooms halved if large; 2 tsp chopped sage; 25g stilton crumbled (optional); 320g spinach or chard; 320g frozen peas

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 30 mins

Cook: 50 mins

A star rating of 3.9 out of 5.6 ratingsRate

loading...

Treat yourself to these healthy beef and mushroom pies – they're ideal for entertaining or freezing. As well as being tasty, they deliver 5 of your 5-a-day

Freezable

Gluten-free

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spiced fish & mussel pie

A star rating of 4.5 out of 5.7 ratings

Superhealthy Singapore noodles

A star rating of 4.7 out of 5.106 ratings

Crispy chicken & asparagus pie

A star rating of 4.2 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

30g dried porcini mushroom

finely chopped
1 tbsp vegetable bouillon powder
1 tbsp balsamic vinegar
2 medium baking potatoes

cut into chunks (475g)
1 small celeriac

peeled and cut into large chunks (500g)
½ tsp ground white pepper
2 tsp rapeseed oil
2 large onions

halved and sliced
400g 5% lean beef mince
125g baby chestnut mushrooms

halved if large
2 tsp chopped sage
25g stilton

crumbled (optional)
320g spinach

or chard
320g frozen peas

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal547
fat14g
saturates5g
carbs40g
sugars15g
fibre28g
protein51g
salt0.8g

Method

step 1

Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper.
step 2

Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned. Tip in the dried mushroom mixture and the sage, then half-cover the pan and simmer for 20 mins, stirring occasionally, until thickened.
step 3

Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.
step 4

If eating straightaway, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.

Recipe from Good Food magazine, December 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now