[{"type":"span","children":[{"text":" Join now"}]}]

Get your first 3 months FREE*

*Selected 9 month plans. Ends 05/10/23. See offer terms.
Get your first 3 months FREE*
Join now
Photo of Beef, mushroom and red wine pie by WW

Beef, mushroom and red wine pie

Total Time
2 hr 20 min
15 min
2 hr 5 min
With its hearty beef filling and golden pastry lid, this pie is comfort food at its best.


Beef, blade steak, raw

480 g, (buy 600g) fat trimmed, cut into 2cm pieces

Red onion

1 medium, finely chopped


1 medium, finely chopped


2 stick(s), finely chopped


200 g, button variety, quartered


2 clove(s), crushed

Red wine

½ cup(s), (125ml)


2 tsp

Beef stock cube

½ individual, to make 1 cup (250ml) stock


1 medium, lightly beaten

Reduced-fat puff pastry

1 sheet(s)

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large heavy-based saucepan with oil and heat over high heat. Cook beef, turning, in 2 batches, for 3–4 minutes or until browned. Transfer to a plate.
  2. Reheat same pan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3 minutes or until browned. Add wine and simmer until reduced by half.
  3. In a large jug, whisk cornflour and stock until smooth. Pour into pan, cook,stirring until mixture comes to the boil and sauce thickens slightly. Return beef to pan. Reduce heat and simmer, covered, for 1 hour. Simmer, uncovered, for 30 minutes or until beef is tender and sauce has reduced slightly.
  4. Preheat oven to 200°C or 180°C fan forced. Lightly spray a 1 litre (4-cup) capacity ovenproof dish with oil. Spoon meat mixture into prepared dish. Top dish with pastry. Trim excess pastry and press edges to seal. Cut shapes from pastry trimmings to decorate pie top. Brush pastry with egg. Bake for 15 minutes or until pastry is crisp and golden. Serve.


SERVING SUGGESTION: Steamed baby brussels sprouts.