Dads Beef Mushroom Mustard Pies Recipes

Steps:

• Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper.
• Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned. Tip in the dried mushroom mixture and the sage, then half-cover the pan and simmer for 20 mins, stirring occasionally, until thickened.
• Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.
• If eating straightaway, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook for 8 to 10 minutes, or until tender. Drain, and mash.
• While the potatoes are cooking, crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease, then stir in the golden mushroom soup. Transfer to an 8 inch square baking dish, and place the slices of cheese over the meat. Spread the mashed potatoes evenly over the top. Dot with butter.
• Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown.