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One beef & mushroom pie served with vegetables

Little beef & mushroom pies

A star rating of 3.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: Per serving


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, December 2019

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A star rating of 3.4 out of 5.3 ratings

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