Beef, Vegetable & Mushroom Pot Pie With Golden Mash |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this on the back of a carton of vegetable stock. I haven't tried it yet. Ingredients:
2 teaspoons oil |
750 g lean ground beef |
200 g button mushrooms, sliced |
2 carrots, cut into 1cm cubes |
2 garlic cloves, crushed |
1/2 cup plain flour |
1 liter vegetable stock |
1 cup frozen peas |
1 sheet puff pastry |
800 g potatoes, peeled and diced |
Directions:
1. Preheat oven to 220°C.
2. Heat oil in a large frying pan. Add mince, mushrooms, carrots & garlic. Cook until browned then stir in flour. Add 2 cups of stock and bring to the boil while stirring. Reduce heat 7 simmer for 5 minutes, stirring occasionally until thickened. Stir in peas.
3. Transfer to a 1.5 L pie or casserole dish. Top with pastry & trim off excess. Bake in preheated oven for 15 minutes or until golden.
4. Meanwhile, place potatoes in a saucepan with remaining stock. Cook for 10-15 minutes or until tender. Drain potatoes, reserving stock. Mash with enough reserved stock to make a smooth mash. Serve with the ie, and some gravy.
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