Alive and Cooking

Beef and Mushroom Potato Pie

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(Serves 4)
500g minced beef
300g button mushrooms
1 brown onion
1tsp crushed garlic
Splash of red wine
¼ bunch of thyme
1 litre beef stock
1 tbsp tomato paste
Salt and pepper
4 medium potatoes, finely sliced
Splash of olive oil


Finely chop the mushrooms, garlic and onions then fry in olive oil until just starting to soften, remove from the pan and set aside in a bowl, then place the pan back on to heat.
Fry the mince until all sealed, then re-introduce the mushrooms and onions (including any juice from the bowl) to the pan and add half the thyme.
Pour in the red wine and boil until almost completely reduced then stir in the tomato paste, pour in the stock and simmer for about 1 hour.
Pour the mince and mushroom mix into an ovenproof pot, toss the sliced potatoes in a little olive oil, salt and pepper and the remaining thyme leaves.
Place the sliced potatoes on top of the mince mix then bake at 200°c for about 20 minutes.

Beef and Mushroom Potato Pie