5-Ingredient Aussie Beef & Mushroom Pie

Ingredients

• id: beef_mince metric: 500g imperial: 1.1 lb name: lean beef mince

• id: mushrooms metric: 300g imperial: 10.5 oz name: button mushrooms, sliced

• id: onion_soup_mix metric: 40g packet imperial: 1.4 oz packet name: French onion soup mix

• id: beef_stock metric: 500ml imperial: 2 cups name: beef stock

• id: puff_pastry metric: 2 sheets imperial: 2 sheets name: frozen puff pastry, thawed

Instructions

1. Preheat your oven to 200°C (400°F). In a large skillet over medium-high heat, brown the {beef_mince} for 5-6 minutes, breaking it up with a spoon until no pink remains.

2. Add the {mushrooms} to the pan and cook for 4-5 minutes until they release their moisture and start to caramelise. The mushrooms should be golden and fragrant.

3. Sprinkle the {onion_soup_mix} over the beef and mushrooms, stirring to coat evenly. Gradually add the {beef_stock}, stirring constantly to prevent lumps from forming.

4. Simmer the mixture for 8-10 minutes until the sauce has thickened and coats the back of a spoon. Remove from heat and let cool for 5 minutes.

5. Line a 23cm (9-inch) pie dish with one sheet of {puff_pastry}, allowing excess to hang over the edges. Spoon the beef mixture into the pastry case, then cover with the second pastry sheet. Trim excess pastry and crimp the edges to seal.

6. Cut 3-4 small slits in the top pastry to allow steam to escape. Bake for 30-35 minutes until the pastry is golden brown and flaky. Let rest for 10 minutes before serving.

Tips

Pastry Perfection: Keep the puff pastry cold until ready to use for the flakiest results. If it becomes too soft during assembly, pop it back in the fridge for 10 minutes.

Mushroom Magic: Don't overcrowd the mushrooms in the pan - cook them in batches if necessary to ensure proper browning and prevent steaming.

Make-Ahead Option: The filling can be prepared up to 2 days in advance and refrigerated. Assemble and bake when ready to serve.

Storage: Leftover pie keeps in the refrigerator for 3 days and can be reheated in a 160°C (320°F) oven for 15 minutes until warmed through.

Serving Suggestions: Serve with a dollop of tomato sauce (ketchup) and a fresh green salad for the ultimate Aussie experience.