Every month I am excited to arrive home and see ABC’s “delicious” magazine poking out of our decidedly dodgy-in-need-of-an-upgrade letterbox. I usually devour it that same night, dog-earring the recipes I simply have to try. If I’m feeling particularly accomplished, I may also put together the shopping list for the week, based on the recipes I want to try.
The April 2012 issue currently has a lot of pages folded over, and I essentially used only the magazine to plan the week’s meals. So I was a little dismayed when J came back from the shopping trip without two essential ingredients for my planned meals. Apparently zucchini was in short supply, and beef mince from Coles/Woolies wasn’t good enough. In his defence, I usually agree about the beef mince thing.
I stood, staring into the fridge, wondering what on earth I could cook now. It was 10 past 5, surely our local butcher would be closed for the day? Luckily, J is not as defeatist as me, and called the butcher to find out whether they were open. I’m pleased to say they were open until 6pm.
We harnessed the dog (a relatively recent addition to our little household called Elmo) and set of at a brisk pace, determined to get to the butcher before closing.
All of this is a very long-winded way of saying, I went to a bit of effort to make this recipe. I’m happy to say I think it was worth it. And if you have beef mince on hand, it comes together quite easily and with minimal fuss.
Gingery beef and mushroom pie
- 2 tablespoons Vegetable oil
- 500g Lean beef mince
- 1 Onion (diced)
- 5cm pieces Ginger (grated)
- 400g Mushrooms (I just used button but recipe says Asian)
- 150ml Beef Stock
- 2 cloves Star anise
- 2 tablespoons Oyster sauce
- 2 tablespoons Light soy sauce
- 1 bunch Bak choi (roughly chopped)
- 1-1/2 cup Coriander leaves (chopped)
- 1 sheet Puff pastry (thawed)
||In a large frypan, heat the oil over a high heat. |
||Add the onion, beef, garlic, ginger and chillies. |
Cook for about 5 minutes, stirring often to break up the beef, until the onion is translucent and the beef browned all over.
||Add mushrooms, stock, star anise, oyster sauce and soy sauce. |
||Cover and then simmer for 10-20 minutes (I was impatient)! |
||Preheat oven to 200*C. |
||Remove the frypan from heat and stir through the bok choy and coriander. Season to taste. |
||Set aside to cool (again, I was impatient)! |
||Spoon the filling into a pie dish. |
||Cover with the puff pastry, pressing down against the edges of the pie dish. Cut off any excess pastry. |
||Cook in the oven for 20-30 minutes until the pastry is cooked and golden brown. |
||Serve with a side salad or vegetables. |