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15 ml oil
30 ml butter
1 onion, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
3 carrots, peeled & diced
250 g mushrooms, halved
800 g beef, cubed
125 ml red wine
45 ml tomato paste
2 sprigs rosemary
180 – 250 ml water
Salt & freshly ground black pepper to taste
1 x tub LANCEWOOD Sauce Delight™ Mushroom Sauce
Pastry for pie:
400 g roll puff pastry, thawed
Egg & milk wash (1 egg & 15 ml milk)
Heat the oil and butter together in a large heavy bottomed saucepan. Fry the onion, garlic, celery and carrots together until the onions are soft and golden. Add the mushrooms and fry until golden. Remove from the saucepan with a slotted spoon and set aside. Add a little more oil if necessary. Brown the beef cubes. Return the onion mixture to the saucepan. Add the wine, tomato paste, rosemary, water and seasoning to taste. Simmer over low heat for 45 – 60 minutes until the meat is tender and most of the liquid has evaporated. Add more water if necessary during the cooking process. Remove the rosemary sprigs. Add the mushroom sauce and mix through. Leave to cool.
Pastry for pie:
Preheat the oven to 180°C. Roll the pastry out on a lightly floured surface. Cut out 2 round circles, slightly bigger than the pie dish. Place the one pastry circle carefully in a greased 25 cm x 5 cm deep pie dish and press in lightly to fit snuggly. Spoon the filling into the pie dish. Brush the edges with the egg and milk wash.
Place the other pastry round on top. Use a fork or the back of a knife and press the edges together. Use a sharp knife and trim off any excess pastry. Brush with the egg and milk wash. Cut 4 slits on the top to allow for steam to escape. Bake for 35 – 45 minutes until golden and puffed.
Serve with mash and steamed vegetables.
Cooking times and quantity of water may vary depending on the type and cut of beef used.
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