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Beef, Vegetable & Mushroom Pot Pie Recipe

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 40MINS

750g lean beef mince

200g button mushrooms, sliced

2 carrots, cut into 1cm dice

2 cloves garlic, crushed

1 tbs oil

1/4 cup plain flour

250ml Campbell’s Real Stock – Beef

1 cup frozen peas

1 sheet frozen ready-rolled puff pastry, just thawed

STEP 1 Preheat oven to 220C.

STEP 2 Heat oil in a large non-stick frying pan over high heat. Add mince, mushrooms, carrots and garlic. Cook for 5 minutes or until browned.

STEP 3 Stir in flour. Gradually add stock and mix until combined. Bring to the boil, stirring, then reduce heat and cook, stirring occasionally, for 5 minutes or until mixture thickens.

STEP 4 Stir in peas. Transfer to a 1 Litre (6 cup) capacity pie or casserole dish. Top with pastry and trim any excess. Bake for 15 minutes or until golden.