Beef & Mushroom Pie With Garlicky Greens

Bake a pie in half the time with our favourite time-saving twist. You'll cook up a rich beef and mushroom filling, and serve it topped with a flaky pastry lid and plenty of garlicky greens.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Peel and finely chop your brown onion[s] Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat Once hot, add the chopped onion with a pinch of salt and cook for 4 min or until beginning to soften

Step 2

While the onion is softening, peel and finely chop (or grate) your garlic Slice your chestnut mushrooms finely Boil half a kettle

Step 3

Once the onion has softened, add your beef mince to the pan with 2 tsp flour and a generous grind of pepper Increase the heat to medium-high and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

Step 4

While the mince is browning, dissolve your beef stock mix, tomato paste and soy sauce in 450ml boiled water – this is your beef stock Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Step 5

Once the mince has browned, add half the chopped garlic to the pan (save the rest for later!) with the sliced mushrooms and cook for 30 secs Add the beef stock, give everything a good mix up and bring to the boil over a high heat Reduce the heat to medium and cook for 15-18 min or until thickened to a bolognese-like consistency and cooked through (no pink meat!) – this is your beef & mushroom pie mix

Step 6

Dust your work surface with a generous sprinkling of flour Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 per person Transfer the pastry to a non-stick baking paper-lined baking tray (or two!), then score a 1cm border around the edge of the pastry with a knife Crimp the borders with a fork and put the trays in the oven for 15 min or until puffed up, golden and cooked through – this is your pie lids

Step 7

Once the pastry is almost cooked, heat a separate, large, wide-based pan (preferably non-stick) with a small knob of butter over a medium heat Once hot, add the sliced spring greens with the remaining chopped garlic and a small splash of cold water and cook for 3-4 min or until tender with a bite– these are your garlicky greens Serve the pie lid over the beef & mushroom pie mix with the garlicky greens to the side Enjoy!