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Beef, mushroom and caramelised onion pie

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Beef, mushroom and caramelised onion pie
Beef, mushroom and caramelised onion pie
  • 0:10 Prep
  • 0:45 Cook
  • 4 Servings
  • Capable cooks

Bake your way to a family classic, a puff pastry topped meat pie. This version incorporates Swiss brown mushrooms, caramelised onion and zucchini.

Ingredients

  • 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

Method

  • 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.
  • Low carb
  • Lower gi

Nutrition

  • 3053 kj

    Energy

  • 41g

    Fat Total

  • 15g

    Saturated Fat

  • 4g

    Fibre

  • 56g

    Protein

  • 32g

    Carbs (total)

All nutrition values are per serve
  • Author: Katrina Woodman
  • Image credit: Jeremy Simons & Brett Stevens
  • Publication: Taste Magazine

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