Pulled Beef, Mushroom and Redcurrant Gravy Pie

Name: Pulled Beef, Mushroom and Redcurrant Gravy Pie with Garlic Mash and Balsamic Roasted Sprouts
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: ½ pack(s) Puff Pastry Sheet; 450 grams Potatoes; 4 unit(s) Garlic Clove**; 1 unit(s) Onion; 200 grams Brussels Sprouts; 180 grams Sliced Mushrooms; 30 grams Tomato Puree; 280 grams Slow Cooked Beef; 15 grams Worcester Sauce; 15 grams Red Wine Jus Paste; 25 grams Redcurrant Jelly; 12 milliliter(s) Balsamic Glaze; 150 milliliter(s) Water for the Sauce

with Garlic Mash and Balsamic Roasted Sprouts

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Serve up a festive feast this winter! A comfort food classic using premium ingredients, this Pulled Beef, Mushroom and Redcurrant Gravy Pie brings the best of the British pub into your kitchen.

Allergens:

Gluten

•Schwefeldioxide und Sulfite

•Celery

The quantities provided above are averages only.

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.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

½ pack(s)

Puff Pastry Sheet

(Contains: Gluten)

450 grams

Potatoes

4 unit(s)

Garlic Clove**

1 unit(s)

Onion

200 grams

Brussels Sprouts

180 grams

Sliced Mushrooms

30 grams

Tomato Puree

280 grams

Slow Cooked Beef

15 grams

Worcester Sauce

(Contains: Gluten)

15 grams

Red Wine Jus Paste

(Contains: Schwefeldioxide und Sulfite, Celery)

25 grams

Redcurrant Jelly

12 milliliter(s)

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3767 kJ

Energy (kcal)900 kcal

Fat30.8 g

of which saturates14.8 g

Carbohydrate108.4 g

of which sugars29.6 g

Dietary Fibre10 g

Protein49.4 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Lid

•Oven dish

•Baking Tray

•Potato Masher

•Colander

Instructions

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.

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves (leave them whole).

When boiling, add the potatoes and half the garlic cloves to the water and cook until you can easily slip a knife through, 15-18 mins.

Meanwhile, grate the remaining garlic (or use a garlic press).

Meanwhile, halve, peel and chop the onion into small pieces. Trim the Brussels sprouts and halve through the root.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the mushrooms and onion to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the garlic and tomato puree. Stir-fry for 1 min more.

Add the beef to the onion and mushrooms, along with the juices from the packet. Season with salt and pepper.

Stir in the Worcestershire sauce, red wine jus paste and water for the sauce (see pantry for amount). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Once tender, remove the lid and shred the beef. Stir through the redcurrant jelly. Season with salt and pepper, then remove from the heat.

Transfer your beef filling into an appropriately sized ovenproof dish.

Cover the filling 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 it's out of the oven, allow the pie to stand for 2 mins.

While your pie bakes, pop the Brussels sprouts onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until browned and tender, 18-20 mins. Turn halfway through.

Once the potatoes and garlic are cooked, 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 together until smooth. Season with salt and pepper. Cover with a lid to keep warm.