Classic Steak & Mushroom Puff Pastry Pie with Mash & Broccoli

Method

1. 1Prep

   • Preheat oven to 190°C no fan.
   • Peel and finely chop the onions and garlic.
   • Wipe or brush the mushrooms (do not use water to clean them). Roughly chop the mushrooms into bite-sized pieces.
   • Peel and chop the carrot into small bite-sized pieces.
   • Pat dry the beef and season with salt and pepper.
   • Heat a large pot over a medium-high heat with a drizzle of oil.
   • Fry the beef until brown on all sides.
   • Remove from the pan and set aside.
   • Reserve the pan.

2. 2Make gravy

   • Return the pan to a medium-high heat with another drizzle of oil.
   • Fry the onions, garlic, carrots and mushrooms for 6-8 min until softened.
   • Lower the heat and sprinkle the flour over the mixture, stirring well.
   • Gradually add the measured water, mixing until the gravy begins to thicken.
   • Add back the beef, stock cube, thyme, bay leaves, Dijon, Worcestershire and brown sauce.
   • Bring to a simmer and cook for 10-15 minutes until thickened.
   • Remove from heat and adjust seasoning to taste.

3. 3Prep pastry

   • Pour the beef filling into an ovenproof baking dish or casserole.
   • Whisk the eggs in a small bowl.
   • Unroll the puff pastry sheet, and lay it over the baking dish, pressing or crimping down any of the extra dough over the sides (see Tip!).
   • Brush the pastry sheet with a light coating of egg wash.
   • Make a slit in the center to allow for steam to vent through.

   Tip: Check that your baking dish is no wider than the size of the puff pastry sheet, otherwise roll out the pastry just a bit to fit.

4. 4Bake

   • Bake the beef pie at the bottom or lowest rack of your oven for 35-40 min until the puff pastry is golden brown in colour, and cooked through.
   • After 30 min, If the pastry is browning too quickly at the edges and the center is not fully baked, loosely cover with foil or baking paper.

   Tip: Baking at the bottom of the oven will help give the puff pastry a lift from the heat below so that you get a well risen crust.

5. 5Boil

   • Meanwhile, bring a large pot of salted water to a boil.
   • Peel and chop the potatoes into bite-sized pieces.
   • Trim the ends of the broccoli.
   • Add the potatoes and cook for 15-20 min until softened.
   • During the last 5 min, add the broccoli to the same pot, and boil for 3-4 min until tender.
   • Using tongs, remove the broccoli and set aside.
   • Drain the potatoes and reserve the pot.

6. 6Make mash and serve

   • Turn the heat down to low, and melt the butter in the reserved pot.
   • Add the potatoes and mash until smooth, gradually adding the milk until it reaches the desired consistency.
   • Season with salt and pepper to taste.
   • Serve the Classic Steak and Mushroom Puff Pastry Pie with the Mashed Potatoes and Broccoli to the side.