Beef & Mushroom Pie

You can’t beat these hearty beef pies with a crisp, crunchy top for a Winter winner.

Ingredients	10 serves	20 serves	Unit
Olive oil	40	80	ml
Rump steak, chopped	1	2	kg
Olive oil, extra	40	80	ml
Onion, chopped	360	720	g
Bacon, chopped	200	400	g
Mushrooms, sliced	200	400	g
Carrot, chopped	150	300	g
MAGGI® Classic Demi-Glace Sauce	125	250	g
Red wine	180	360	ml
Water	500	1000	ml
SUSTAGEN® Hospital Neutral	200	400	g
Puff pastry sheets, thawed	2	2	ea
Egg, lightly beaten	1	2	ea

1. Heat oil in a large pot and brown beef
2. Heat extra oil in a separate pot, sauté onion, bacon, mushroom and carrot, cook 3 minutes and remove from pan.
3. Mix MAGGI® Demi-Glace Sauce to a smooth paste with wine, add water to beef, bring to boil and stir in paste. Return to boil, stirring regularly.
4. Add vegetables to beef, simmer covered 35-40 minutes until beef is tender. Gradually whisk in SUSTAGEN® Hospital Neutral.
5. Join pastry sheets together, lightly roll out and cut into circles to fit 10 (or 20) individual pie dishes.
6. Spoon meat mixture into pie dishes, cover with pastry and cut slits into the centre.
7. Brush pastry with egg and bake at 200°C for 20 minutes until golden.

Nutrient	Per Serve
Energy	1865kJ
Protein	14.0g
Total fat	24.6g
- Saturated fat	11.0g
Carbohydrate	38.5g
Sugars	11.6g
Vitamin D	1.1ug
Sodium	497.2mg
Potassium	464.6mg
Calcium	146.5mg

Lamb, Mushroom and Rosemary Pies : Substitute lamb for beef and add 20g fresh rosemary to meat mixture prior to baking.