Just add coffee

HEARTY BEEF AND MUSHROOM PIE

Coffee is used as stock in this recipe and it enhances the rich, meaty flavours in the dish. It’s real comfort food for the cold winter months.

Serves: 4-6

Preparation time: 45 minutes

Cooking time: 1½ hours

Oven temperature: 180°C

♥ 30ml olive oil
♥ 1 onion, chopped
♥ 2 cloves garlic, crushed
♥ 1 stalk celery, chopped
♥ 600g lean beef mince
♥ 250g mushrooms, cut into chunky pieces
♥ 50ml flour
♥ 350ml strongly brewed coffee
♥ 2 carrots, peeled and grated
♥ 15ml Worcestershire sauce
♥ 15ml tomato paste
♥ 3ml dried thyme
♥ 2 bay leaves
♥ 1 roll ready-made puff pastry
♥ 1 egg, lightly beaten with a splash of milk
♥ chips or rice, to serve

1 Heat the olive oil a large saucepan. Add the onion and sauté over a low heat for 5 minutes. Add the garlic and celery and sauté for a further 3 minutes.

Increase the heat to high and add the mince. Cook, stirring, until browned. Add the mushrooms