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Beef, red wine and mushroom pies

Serves 2-3
Prep time: 20 mins + chilling time
Cooking time: 50 mins

These rich and savoury pies taste fantastic with a side of roast vegetables or fresh salad.

  • Pies
  • Beef
  • Mushrooms



  • 2 sheets Frozen Shortcrust Pastry, thawed
  • 2 tbsp Olive Oil
  • 4 Rashers Rindless Bacon, chopped
  • 6 Eschalots, finely chopped
  • 1 Flat Mushroom, chopped
  • 2 cloves Garlic, crushed
  • 500 g Beef Mince
  • 1/2 cup Beef Stock
  • 1/2 cup Tomato Paste
  • 1/3 cup Red Wine
  • 2 tsp Rosemary, chopped
  • 2 sheets Frozen Puff Pastry, thawed
  • Milk, for glazing
  • Tomato Sauce and Salad, to serve
  1. Preheat oven to hot, 200°C. Lightly grease two x 9.5cm deep pie dishes.
  2. Cut two x 18cm circles from each sheet of shortcrust. Ease into prepared dishes, extending pastry over edge. Chill for 10 mins.
  3. Line pastry cases with baking paper. 
  4. Fill with dried beans, rice or pasta. Bake blind for 10 mins. Remove paper and filling and bake for a further 2-3 mins.
  5. Meanwhile, heat oil in a large frying pan on high. Sauté bacon, eschalots, mushroom and garlic for 4-5 mins, until tender. 
  6. Add mince. Cook for 4-5 mins, until browned, breaking up lumps with the back of a spoon. Blend in stock, paste, wine and rosemary. Simmer for 5-10 mins until thickened. Season to taste. Cool slightly.
  7. Spoon mixture into pastry shells. Cut 2 x 12cm circles from each sheet of remaining pastry. Brush edges with milk. Place pastry over filling, pressing edges to seal. With a sharp knife, cut a small air vent into pastry. Brush with milk. 
  8. Bake for 20-25 mins until golden. 
  9. Serve with tomato sauce. Accompany with salad.