Beef, Mushroom and Cheese Pie
I never knew savoury pies ever existed until we moved to New Zealand, all I knew before is that pies are only made sweet never savoury. The first time I heard or had seen this I thought it was a weird idea, similar to use of avocado on savoury dishes but once I had them I was totally changed and since then I started to love this humble pie.
Beef Pie is a common dish in New Zealand as well as England and Australia where it can be seen almost everywhere from Bakeshops, Gasoline Stations, Supermarkets even fast food giants sell them. The most basic one is just the beef pies where flaky crusty pastry is filled with tender chunky pieces of beef in thick gravy, from here different versions can be made, like the Beef and Black Pepper, Beef and Mushroom, Beef and Cheese, Beef and Vegetables and the mother of them all the one with everything on them, our post today the Beef, Mushroom and Cheese Pie.
Meat pies can be tracked back to the Neolithic Period, around 9500 BC where Egyptians were known to have this on their diets, during those times pies were made from a combination of barley , oat, rye and wheat filled with honey and baked over hot coals. Then the Greeks adopted it and modified it to be made with flour resembling the pies we know today, it is then filled with meat then again cooked over coals or even fried. There are a lot of variations when the Greeks added it to their diet where a variety of meats were used like oysters, mussels and fish. Missionaries and explorers then did spread this dish across the globe. From Europe to America then it became really popular during 1800s. Today there are many variations of this humble pie like our post today the Beef, Mushroom and Cheese Pie.
As the name suggests Beef, Mushroom and Cheese Pie is a type of Beef savoury pie filled with tender beef pieces, mushrooms and melting cheese in a flaky pastry a combination of flavourful ingredients perfectly served freshly baked where the melted cheese drips every bite you make.
- 750g gravy beef, cut into bite sized chunks
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp Vegemite or Marmite
- 500 ml beef stock
- 250 g button mushrooms, chopped
- 3 tbsp plain flour
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 pc bay leaf
- 2 tbsp chopped fresh thyme
- sea salt
- freshly ground pepper
- sliced cheddar cheese
- frozen flaky puff pastry
- 1 egg, lightly beaten
- In a large bowl season beef with salt and freshly ground black pepper. Coat beef pieces with flour.
- In a heavy deep oven proof pan add oil and brown beef pieces in high heat. Remove beef pieces then set aside.
- Lower the heat then add the garlic and onions then sauté until onions are soft. Add the tomato paste and cook for 2 minutes.
- Add the beef back together with stock, Marmite/Vegemite, mushrooms, thyme and bay leaf. Bring to a boil then cover tightly. Place in a 150C preheated oven and cook for 2.5 hours.
- Increase oven temperature to 190C
- Line the bottom individual pie pans or a large casserole with pastry, pour the beef filling then place slices of cheese on top. Top with pastry, seal the edges, brush the top with beaten egg then put some holes on the top to let the steam escape.
- Place back in the oven and cook for 20 minutes or until pastry is golden brown in colour.
- Remove from oven then serve.