Beef & Mushroom Pie With Garlicky Peas

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest one to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• 1 brown onion
• Olive oil
• 2 garlic cloves
• 80g chestnut mushrooms
• 250g beef mince
• 1 tsp flour
• 11g beef stock mix
• 16g tomato paste
• 8ml soy sauce
• 150g puff pastry
• Knob of butter
• 160g blanched peas
• Salt to taste
• Pepper to taste

METHOD

1. Preheat the oven to 220°C / 200°C (fan) / 425°F / Gas 7 Peel and finely chop the brown onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 4 min or until beginning to soften.
2. Boil half a kettle. Peel and finely chop (or grate) the garlic. Slice the chestnut mushrooms finely.
3. Once the onion has softened, add the beef mince to the onion with 1tsp flour and a generous grind of black pepper. Increase the heat to medium-high and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go.
4. Meanwhile, dissolve the beef stock mix, tomato paste and soy sauce in 250ml boiled water – this is your beef stock.
5. When your mince has browned, add half the chopped garlic to the pan (save the rest for later) with the sliced mushroom and cook for 30 secs. Add the beef stock, give everything a good mix up and bring to the boil over a high heat. Reduce the heat to medium and cook for 15 – 18min or until thickened to a bolognese – like  consistency – this is your beef & mushroom pie mix.
6. While your pie mix is cooking, line a baking tray with non-stick baking paper. Unwrap the puff pastry and cut it into squares. Score a 1cm border around the edge of the pastry with a knife. Crimp the borders with a fork and put the tray in the oven for 15 min or until puffed up and golden – these are your pie lids.
7. Once the pastry is almost cooked, heat a separate pot with a large knob of butter over a medium heat. Once hot, add the blanched peas with the remaining garlic and a small splash of water and cook for 2-3 min or until tender with a bite – these are your garlicky peas.
8. Serve the pie lids over the beef & mushroom pie mix with the garlicky peas to the side. 

Enjoy!