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Beef & Mushroom Pie

Beef & Mushroom Pie

with Mash and Savoy Cabbage

Family Friendly
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We love Beef & Mushroom Pie With Mash and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SulphitesCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)


1 unit(s)


1 unit(s)

Garlic Clove

240 grams

Beef Mince

20 grams


1 punnet(s)

Sliced Mushrooms

1 sachet

Tomato Puree

1 pot(s)

Red Wine Stock Paste


¾ roll(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

1 pack(s)

Savoy Cabbage

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4305 kJ
Energy (kcal)1029 kcal
Fat48.0 g
of which saturates21.0 g
Carbohydrate111 g
of which sugars16.0 g
Protein39 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Potato Masher
Cutting board
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes and cook until you can easily slip a knife through, 15-20 mins. When the potato is ready, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.


Meanwhile, Halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned add the cornflour and cook for 1-2 mins. Transfer the beef mixture to a plate and set aside IMPORTANT: Wash your hands after handling raw meat.


Return the pan to the heat with a splash more oil if needed. Add the onion and carrot to the pan and cook until tender 4-5 mins. Add the mushrooms and cook until browned, 3-4 mins. Add the garlic and tomato puree and cook for 1 minute. Return the mince to the pan along with the water (see ingredients for amount) and red wine stock pot. Bring to a boil and stir to dissolve the stock pot. Simmer until the mixture has thickened, 1-2 mins.


Transfer the mixture to an ovenproof dish and cover with the puff pastry, trim the edges with a sharp knife. Brush the pastry with a little milk if you have some. Bake on the top shelf of your oven until crisp and golden brown, 12-15 mins.


Heat a splash of oil in a medium frying pan over a medium high heat. When hot, add the cabbage along with a splash of water. Season with salt and pepper and cook until tender. 5-6 mins.


Share the pie between your plates and serve the mashed potato and cabbage on the side. Enjoy!