Beef and Mushroom Pepper Pie

Cook Time 2 hours

Servings 6

Ingredients

2 tbsp olive oil

500g beef mince

350g button mushrooms, finely chopped  

1 onion, quartered 

3 cloves garlic 

1 carrot, chopped 

1 stick celery, chopped

1 sprig of rosemary, leaves

1 tsp of black peppercorns, freshly crushed  

1 tbsp tomato paste

1 tbsp plain flour 

½ cup red wine

3 cups beef or chicken stock

1 tbsp Worcestershire 

1kg potatoes, peeled and boiled until tender

25g butter

125ml milk 

1 egg yolk 

Steamed baby peas, to serve

Tomato sauce, to serve 

Salt 

Method

Heat 1 tablespoon of oil in a sauté pan and sear beef off until brown. Remove and rest on a plate.

Place the onion, garlic, carrot, celery and rosemary into a food processor and chop until fine. Heat the remaining oil and add the vegetables and cook, stirring regularly until soft and caramelised about 8-10 minutes.

Add the mushrooms and cook for a further 3-4 minutes then return the beef and coat in the vegetable mixture. Sprinkle in the flour and stir through. Season with salt and the crushed peppercorns then add tomato paste and cook for a minute before pouring in wine.

Once boiling add the stock and worcestershire then place the lid on. Turn to low and cook for 30-40 minutes or until the stew is thick and rich.

Preheat the oven to 180°C.

Mash the cooked and drained potatoes with butter and milk and fold through the egg.

Pour the beef and mushroom mixture into a pie dish or any oven-safe dish. Dollop over mash and use a fork to evenly spread over the stew. Bake in the oven for 30-40 minutes or until golden. Serve with peas and sauce.