Enjoyable Beef, mushroom and caramelised onion pie Recipe

Bake your way to a family classic, a puff pastry topped meat pie. This version incorporates Swiss brown mushrooms, caramelised onion and zucchini.
Beef, mushroom and caramelised onion pie
Prep Time : 0:10 | Cook Time : 0:45 | Total Time : 0:55 | Serving : 4 person.


  • 60ml (1/4 cup) olive oil

  • 700g lean beef mince

  • 2 large brown onions, halved, thinly sliced

  • 2 teaspoons brown sugar

  • 2 teaspoons balsamic vinegar

  • 200g pkt sliced Swiss brown mushrooms

  • 1 large zucchini, cut into 1cm pieces

  • 2 tablespoons plain flour

  • 375ml (1 1/2 cups) Massel beef stock

  • 2 teaspoons Worcestershire sauce

  • 1 sheet puff pastry, partially thawed

  • 1 egg, lightly whisked


  • Step 1

    Preheat oven to 220C/200C fan forced. Heat 2 tsp of the oil in a non-stick frying pan over medium-high heat. Add mince. Cook, stirring, for 3-4 minutes or until browned. Transfer to bowl.

  • Step 2

    Heat 2 tbs of remaining oil in pan over medium heat. Add onion. Season. Cook, stirring occasionally, for 6 minutes or until soft. Add sugar and vinegar. Cook, stirring, for 5 minutes or until caramelised. Transfer to a bowl.

  • Step 3

    Heat remaining oil in pan over medium-high heat. Add mushroom and zucchini. Cook, stirring occasionally, for 3 minutes or until soft. Return mince and onion mixture to pan. Sprinkle with flour. Cook, stirring, for 1 minute. Slowly add stock, stirring constantly until smooth. Stir in Worcestershire sauce. Bring to boil. Simmer for 2 minutes or until thickened slightly. Transfer to a 2L (8 cup) baking dish. Top with pastry. Brush with egg. Cut a small slit in centre of pastry. Bake for 25 minutes or until puffed and golden.

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