One beef & mushroom pie served with vegetables

Little beef & mushroom pies

  • Rating: 4 out of 5.1 rating
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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
NutrientUnit
kcal547
fat14g
saturates5g
carbs40g
sugars15g
fibre28g
protein51g
salt0.8g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.1 rating
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