Slow-Cooked Liver with Onions and Red Wine Gravy
Soft onions, tender liver, and a deep red wine gravy make this a proper old-fashioned supper for cold evenings.
Classic Beef and Mushroom Pie
4
Classic Beef and Mushroom Pie is written in clear, practical steps for reliable home cooking. This upgraded version focuses on proper seasoning, strong texture contrast, and timings that make sense on a real weeknight.
It is built to be repeatable, satisfying, and genuinely tasty — the kind of recipe you’ll happily cook again.
Method
25m30m55m
- Heat oven to 200°C (180°C fan).
- Cook onion and garlic in oil, add meat and brown thoroughly.
- Add seasoning and liquid, then simmer until thick and rich. Cool slightly.
- Fill pastry, seal edges, glaze with egg and vent tops.
- Bake 25 to 35 minutes until deep golden and crisp.
Ingredients
- 500 g Puff Pastry
- 1 medium Onions finely chopped
- 1 tbsp Tomato purée optional
- Black Pepper, to taste
- 1 tbsp Olive Oil
- 2 cloves Garlic minced
- 1 Eggs beaten for glaze
- Salt, to taste
- 400 g Beef Mince or sausage meat
- 150 ml Stock
Notes
Taste and adjust seasoning in the final step so the flavours are balanced before serving.
Prep ingredients before you start cooking to keep the method smooth and stress-free.
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