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Recipe: beef, mushroom and rosemary pies

June 13, 2014 by Shari Leave a Comment

What is a better winter warmer then a meat pie? And my favourite pie to make is a steak and mushroom pie. It was awesome that I was provided a delicious box of locally grown mushrooms – from Ian and Helen Chu’s very-21st-century Majestic Mushrooms farm near Murrumbateman.


This was part of the power of mushrooms promotion. I loved checking out the website as it provided a whole bunch of interesting facts like:
  • Light-exposed mushrooms naturally generate vitamin D, which enhances calcium absorption and bone strength. 
  • One serve of vitamin D mushrooms provides a day’s supply of this essential nutrient. 
  • Vitamin D deficiency is common in Australia, especially during winter and in the southern regions. 
  • A Sydney University study has shown that mushrooms left in direct midday sunlight can provide 100 per cent of the recommended daily intake of vitamin D. 

STEAK ROSEMARY AND MUSHROOM POT PIE
500 g rump or chuck steak, cut into 3cm cubes
1 brown onion, roughly chopped
2 garlic cloves, sliced
1-2 carrots, cut into 2cm chunk
3 cups button or field mushrooms, halved or quartered
2-3 tblsp flour
2 cups real stock beef
2 tbsp fresh rosemary, chopped
1 bay leaf
2-3 sheets thawed puff pastry

sea salt and black pepper

Preheat oven to 200°C conventional/180°C fan forced.

Heat 1 tablespoon of oil in a large frying pan over high heat. Season steak with salt and pepper and cook until browned on all sides, about 4-5 minutes. Remove to a plate.

Return pan to medium heat, add remaining tablespoon of oil and cook onion for 2 minutes, stirring constantly. Add garlic and carrots and cook for 2 minutes. Add mushrooms and cook for another 2 minutes. Then add the 2-3 tablespoons of flour to pan and cook while stirring for 1 minute.

Add reserved beef, beef stock, rosemary, bay leaf and bring to a simmer. Simmer for 20-30 minutes, or until liquid has reduced slightly and thickened. Remove bay leaf.

Divide mixture between small individual baking dishes or one family sized baking dish.

Now you simply lay pastry over your baking dish/s, being careful to seal edges – I use a fork. Brush the pastry with a little milk. With a small knife make two small slits in pastry to allow steam to escape. Bake for 25 minutes, or until pastry is golden and brown on top.

Remove from the oven and stand at room temperature for 10 minutes before serving.

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Filed Under: Dinner, recipe Tagged With: majestic mushrooms, mighty mushrooms, mushrooms, pie, rosemary, steak, the power of mushrooms

« Recipe: pimped up pork
Recipe: meatless Monday – cheese and onion pudding »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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