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Beef & Mushroom Pie

A classic homemade pie is hard to beat, a yummy rich filling with a golden flaky pastry is a perfect hearty dinner for the whole family. Grab a slice and enjoy!

Serves: 10        Time: 2 Hours


50ml La Espanola Pure Olive Oil
1000g Diced Beef
200g Diced Onion
180g Diced Carrots
8g Everyday Favourites Garlic Puree
2g Thyme
150g Sliced Mushrooms
25g Everyday Favourites Gluten Free Beef Bouillon Paste
40g Everyday Favourites Gluten Free Fine Gravy Granules
400g Shortcrust Pastry Mix
50g Plain Flour
1 Medium Egg

1. Heat the oil in a pan and seal the beef.
2. Add the diced onion and cook until softened, add the carrots, garlic and thyme and continue to cook for a further 4 minutes, then add the mushrooms.
3. Make up 1 litre of hot stock and pour over the top, bring to boil and reduce to a simmer, cook for approx. 90 minutes until the meat is tender.
4. Mix the gravy powder with a little cold water and add to the beef mix stirring until thickened. Pour into the baking tray and allow to cool slightly.
5. Make the pastry and place on top of the slightly cooled meat mixture, sealing the edges of the dish well, cut a steam vent in the pastry.
6. Brush with beaten egg and bake in a pre-heated oven at 200°c for 20 minutes until the pastry is golden and cooked through.