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.