Preparation Time 40 minutes

Cooking Time 15 minutes

Serves 4


700g Jack Purcell Beef Mince

1 large onion, diced
2 cloves garlic, crushed
2 tbsp oil
250 g large mushrooms, sliced
250 g button mushrooms, quartered
1 tbsp flour
2 tbsp Dijon mustard
2 tbsp tomato paste
1 cup red wine
1 cup beef stock
2 tbsp fresh thyme leaves
4 sheet frozen butter puff pastry, thawed
1 egg yolk
green vegetables to serve


Cooking Instructions:

  1. Place mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince and then remove.
  2. Add onion and garlic, oil and mushrooms to pan, cook until onion and mushrooms are soft. Sprinkle in the flour and stir well. Return the mince to the pan and add the mustard, tomato paste, wine, stock and thyme leaves. Bring to the boil, reduce heat and simmer for 20 -3O minutes or until thick.
  3. Preheat oven to 220°C. Transfer beef mixture to 4, 1½ cup capacity ovenproof dishes, cover with pastry, pinching edges to make a frill. Brush each pie with egg yolk. Bake for 10-15 minutes or until golden. Serve with green vegetables.
  4. Essential Tips

    • You will need to cook the mince in 2 batches. To start the sauce, heat a pan until moderately hot and add a batch of mince, being careful not to crowd the pan. Crumble the mince over the base of the pan rather than adding it in one clump.
    • As the mince cooks, break up lumps with a fork. Let this first side of the mince sear lightly before using a fork to break up the larger pieces. As it cooks, tilt the pan slightly and spoon away the liquid – this helps brown the mince. Using a moderately high heat will also help any water to evaporate.

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