Harissa Beef and Mushroom Puff Pastry Pie
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Harissa Beef and Mushroom Puff Pastry Pie

with Roasted Carrots

Cereals 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 war 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 Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)


2 unit(s)

Garlic Clove

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

3 unit(s)


1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

50 grams

Harissa Paste

(Contains Sulphites)

¾ pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

20 grams


1 tbsp



Nutritional information

Energy (kJ)4450 kJ
Energy (kcal)1064 kcal
Fat65.5 g
of which saturates30 g
Carbohydrate84.5 g
of which sugars36.2 g
Protein37.2 g
Salt4.08 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Frying Pan
Baking Tray
Oven dish



Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the puff pastry from your fridge and allow to come up to room temperature.

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince, onion and mushrooms. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 



While the mince and veg fry, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.


When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the garlic and fry for 1 min more.

Stir through the passata, red wine stock paste and water (see pantry for amount) and simmer until thickened slightly, 3-4 mins. 


Add the harissa, butter and honey (see pantry for both amounts) and stir until well combined. Taste and season with salt and pepper if needed, then transfer it to an appropriately sized pie dish.

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.


Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.

Once baked, remove the pie from the oven and allow to stand for 2 mins.


Share the pie between your plates.

Serve with the roasted carrots alongside.