Sunblest Spaghetti Beef & Mushroom Pie
SERVES
6 - 8
PREP TIME
15 minutes
COOK TIME
25 minutes
Ingredients
- . 300 g Sunblest Spaghetti
- . 2 medium Onions (chopped)
- . 1 medium Red Pepper (sliced)
- . 2 Garlic cloves (sliced)
- . 30 ml Butter
- . 30 ml Oil
- . 300 g Beef cubes
- . 250 ml Beef stock
- . 50 ml Tomatoe paste
- . 10 ml Oregano
- . 10 ml Pepper to taste
- . 150 g Peas
- . 1 punnet Mushrooms (sliced)
- . 3 tablespoons Parsley (chopped)
- . 400 ml Milk
- . 3 ea Eggs
For the pastry:
- . 160 ml Butter
- . 300 ml Cake Flour
- . 300 ml Salt to taste
- . 10 ml White Vinegar
- . 50 ml Water
Method
- 01. Cut the butter with a knife into the flour and salt. Add the vinegar and water and cut into a soft dough still using the knife.
- 02. Refrigerate for 30 minutes.
- 03. Boil the spaghetti as per instructions and drain.
- 04. In a medium saucepan, on medium heat, sauté the butter, oil and tomato paste with the beef cubes till golden brown, set aside.
- 05. Sauté the onions and peppers separately and add the beef cubes.
- 06. Add the beef stock, oregano, pepper and salt and simmer with no lid till liquid evaporate. Add the peas.
- 07. Pre-heat the oven to 180°C.
- 08. Pour the mixture into your dish.
- 09. Top with the Sunblest Spaghetti and sprinkle the chopped parsley over.
- 10. Whisk the milk and eggs together and pour over.
- 11. Grate the dough cover the top.
- 12. Bake for 40 minutes till golden brown.
