Beef, brown ale and mushroom pie
- November 2014
- Serves 6
- Hands-on time 1 hour 10 min, simmering time 1½ hours, oven time 30-35 min plus soaking and chilling
Try Debbie Major’s twist on the classic beef and brown ale pie, chock full of button and porcini mushrooms and topped with all-butter puff pastry.
- 42.8g (16.7g saturated)
- 42.7g (8.3g sugars)
To make individual pies spoon the flling into 6 x 350ml deep pie dishes in step 6, then top as in the recipe using 175g chilled all-butter puff pastry per pie and cutting a pastry star decoration for each. You won’t need pie funnels, but make small slits in the centres, then bake as in step 7.
Make the filling up to the end of step 4, then cover and freeze for up to 3 months.
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