03/03/2026
Did you know it’s National Pie week 🥧
🥧Recipe of the Week 🥧
Beef and mushroom pies
Comfort food calling! Rich beef, chunky veg and creamy cannellini beans simmer low and slow for the ultimate cosy-day feast.
All of our recipes are healthy, delicious and can be easily adapted to suit any need or preference. This recipe has been specially selected as part of our partnership with Diabetes UK.
🥧Ingredients 🥧
⭐️1 onion, finely sliced
⭐️3 celery sticks, finely sliced
⭐️300g chestnut mushrooms, quartered
⭐️3 carrots, peeled and sliced into 2cm rounds
⭐️3-4 sprigs of fresh thyme
⭐️3 garlic cloves, crushed
⭐️400g lean stewing beef, visible fat removed, chopped into 2cm chunks
⭐️1 litre low-salt beef stock
⭐️1 tbsp Worcestershire sauce
⭐️2 x 400g cans cannellini beans, drained and rinsed
⭐️150g reduced-fat puff pastry
⭐️1 egg yolk, beaten
⭐️500g spring greens, shredded, to serve
🤩Method 🤩
⭐️Preheat your oven to 160°C/fan 140°C/gas 3. Put all the ingredients except the beans, pastry, egg yolk and spring greens in a large, flameproof casserole dish and season with pepper. Bring to a simmer on the hob, then cover and cook in the oven for 2 hours.
⭐️Remove the lid. Stir well and return to the oven, uncovered, for a further 1 hour 30 minutes, adding the beans for the last 20 minutes.
⭐️While that’s happening, stamp out 12 mushroom shapes (weighing no more than 12.5g each) from the pastry, or slice the pastry into 6 x 25g squares. Line a large baking tray with baking paper and lay the pastry shapes on top. Brush with the beaten egg and chill until needed.
⭐️Remove the casserole dish from the oven, cover and place over your lowest heat on the hob to keep warm. Increase the oven to 220°C/fan 200°C/gas 7 and bake the pastry for 20-25 minutes until puffed and golden. When the pastry’s almost ready, steam the spring greens for 2-3 minutes.
⭐️Divide the beef mixture between 6 bowls, discarding the thyme sprigs, then add 2 mushroom pastry shapes (or 1 pastry square) to each. Serve with the spring greens.
