Little Beef Mushroom Pies Recipes
LITTLE BEEF & MUSHROOM PIES
Treat yourself to these healthy beef and mushroom pies - they're ideal for entertaining or freezing. As well as being tasty, they deliver 5 of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 14
Steps:
- Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper.
- Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned. Tip in the dried mushroom mixture and the sage, then half-cover the pan and simmer for 20 mins, stirring occasionally, until thickened.
- Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.
- If eating straightaway, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.
Nutrition Facts : Calories 547 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 15 grams sugar, Fiber 28 grams fiber, Protein 51 grams protein, Sodium 0.8 milligram of sodium
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