I had organized a Beef, Pork and Mushroom Pie for tonight; the plan was to do a fish pie. However, having half the mushrooms leftover from the other night’s polenta meal, I changed my mind and went with the mushrooms.
I’d made this beef, pork and mushroom pie a couple of years ago. I remember how amazing it was but never knew where I got the recipe. So I dug around the web and found something similar, if not the same. It seemed like a good idea to use these ingredients with beef and pork mince in the freezer and the last of the puff pastry and mushrooms.
I bought some King Island garlic and fresh ginger from the market to play an essential role in the flavour of this dish.
Appetizing Beef, Pork and Mushroom Pie With an Asian Twist
- 2 tablespoons sunflower oil
- 250 grams ground beef (minced beef)
- 3 cloves garlic - finely chopped
- 2 long red chili (red chilli in British English) - de-seeded, chopped
- 5 centimetres ginger - finely chopped
- 400 grams mushrooms - mixed
- 150 ml beef stock (beef broth or beef bouillon) - heated
- 2 tablespoons oyster sauce
- 2 bunches baby bok choy - quartered
- ¼ cup milk - to brush
- Heat your oil in a frypan over high heat, then add the mince, ginger, chilli and garlic. Using a wooden ladle, break up the lumps of mince for 5 minutes until brown.
- Add the mushrooms, stock, star anise, oyster and soy sauce, stirring to combine. Cover and simmer for 20minutes.
- While this is simmering, get your greens ready. Roughly chop 1-1/2 cups of coriander and quarter a bunch of baby bok choy. I would use 2 bunches next time as I didn’t think there was enough in the pie. It also wilts down.
- Stir the greens through, season with pepper, take off the heat and let cool for 5 minutes or so.
- Spoon the filling into a pie dish. Brush edges of the dish with milk. Use puff pastry to top the pie, crimping the edges around the dish and cutting off any excess. Brush the pastry with milk to give it an excellent gloss. Bake in a preheated 200-degree Celsius oven for 2 to 30 minutes. Put a couple of holes in the pastry to let the steam out.