This budget-friendly family meal tastes so good! Best of all, most of the ingredients are staples you should have in your kitchen.
- 1 sheet frozen shortcrust pastry, partially thawed (or you can make your own if you have the time)
- 1 tbsp extra virgin olive oil
- 2 brown onions, thinly sliced
- 200g Swiss brown mushrooms, thinly sliced
- 3 cloves garlic, crushed
- 1 tbsp fresh thyme leaves
- 500g beef mince
- 2 tbsp tomato paste
- 2 tbsp Worshestershire sauce
- 1/3 cup salt-reduced gravy powder
- 1 sheet frozen puff pastry, partially thawed
- 1 egg, lightly beaten
- Preheat oven to 200C, or 180C fan-forced. Grease a 3cm-deep, 20cm round (base) pie dish. Line base and side of dish with shortcrust pastry, trimming to fit. Place dish on a baking tray. Line pastry with baking paper. Fill with pie weights or uncooked rice. Blind-bake for 10 to 12 minutes. Remove paper and weights. Bake for a further 10 to 12 minutes, or until edge is light golden.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mushroom, garlic and thyme. Cook, stirring, for 5 minutes or until mushroom softens. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add paste and sauce. Cook, stirring, for 1 minute.
- Combine gravy powder and 1 cup of cold water in a jug. Add to pan. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until sauce thickens. Set aside to cool for 15 minutes.
- Spoon beef mixture into pastry case. Top with puff pastry. Trim excess pastry. Press pastry edge with a fork to seal. Brush top with egg. Make 3 small cuts in the centre. Bake for 35 to 40 minutes or until golden. Stand for 5 minutes.
We served this with 1 cup of steamed peas and some smooth and creamy mashed potato.