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Beef, Mushroom and Bacon Pie
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Beef, Mushroom and Bacon Pie

Beef, Mushroom and Bacon Pie

with Spring Salad

Mushrooms and savoury beef take centre stage in this mouthwatering pie, with bacon, carrots, peas and rosemary as their hearty co-stars! A simple spring salad alongside balances out the rich flavours.

Allergens:
Gluten
Soy
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

100 g

Bacon Strips

227 g

Mushrooms

340 g

Puff Pastry

(Contains Gluten, Soy)

113 g

Mirepoix

1 tbsp

Garlic Puree

1 sprig

Rosemary

56 g

Spring Mix

113 g

Baby Tomatoes

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)

Beef Broth Concentrate

2 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit(s)

Miso Broth Concentrate

(Contains Soy)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp

Oil*

0.38 tsp

Salt*

¼ tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories1450 kcal
Fat94 g
Saturated Fat40 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber7 g
Protein48 g
Cholesterol133 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Large Pot
Measuring Spoons
Measuring Cups
Silicone Brush
8x8" Baking Dish
Whisk

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip rosemary leaves from stems, then roughly chop. Halve tomatoes. Thinly slice mushrooms. Cut bacon crosswise into 1/4-inch strips.

Start filling
2

Heat a large pot over medium-high heat.When hot, add 2 tbsp (4 tbsp) butter, then mirepoix and rosemary. Season with salt and pepper.Cook, stirring occasionally, until veggies soften slightly, 4-5 min. Transfer veggies to a large bowl. Set aside.

Finish filling
3

Add bacon, beef and mushrooms to the pot. Cook, breaking up beef into smaller pieces, until no pink remains in beef and bacon is cooked, 3-5 min.** Sprinkle flour over top. Stir until toasted, 1 min.Add garlic puree, beef broth concentrate, miso broth concentrate, softened veggies and 1 cup (2 cups) water.Cook until sauce thickens slightly, 3-4 min. Season with salt and pepper.

Bake pie
4

Transfer beef filling to an 8x8-inch baking dish (9x13-inch for 4 ppl). Unroll puff pastry and discard the wax paper. Lay pastry over top of filling, then crimp pastry edges to the side of the baking dish. Brush top of pastry with 1/2 tbsp oil, then sprinkle with 1/4 tsp salt.Using a knife, make 3 small slits into top of pastry (6 slits for 4 ppl).Bake in the middle of the oven, rotating the dish halfway through, until pastry is golden-brown and flaky, 22-26 min.

Marinate tomatoes
5

While pie bakes, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in another large bowl.Add tomatoes. Season with salt and pepper, then toss to coat.

Finish and serve
6

Allow pie to cool slightly before serving, 4-5 min. While pie cools, add spring mix to the large bowl with tomatoes, then toss to combine. Cut pie into slices. Divide pie and salad between plates.