Dads Beef Mushroom Mustard Pies Recipes

DAD'S BEEF, MUSHROOM & MUSTARD PIES

Steps:

• Heat the oil in a flameproof casserole. Add the onion and cook until soft, about 5 mins. Meanwhile, season the beef and toss with the flour and mustard powder. Push the onions to the edge of the pan and add the beef. Brown the meat, then add the purée and cook for 2 mins more. Add the remaining filling ingredients, except the mushrooms. Season, stir well, then cover and simmer for 2 hrs, stirring occasionally.
• Add the mushrooms and cook without a lid until the mushrooms are soft and the liquid has reduced to a thick gravy, about 10 mins. Leave to cool while you make the pastry.
• Tip the flour, mustard powder, suet, cheddar and ½ tsp salt into a food processor. Blitz until there are no visible lumps of suet, then dribble in all but 1 tsp of the egg (you'll need this for glazing the top) and enough water, 1 tbsp at a time, to bring the mixture together as a dough. Tip onto a floured work surface and knead briefly until smooth. Remove ¼ of the pastry, wrap in cling film and set aside. Divide the remaining pastry into 2 lumps, on a lightly floured surface, roll out to approximately 0.5cm thickness, and use each piece to line a 500ml pie tin, leaving some pastry hanging over the edges. If you want to cook the pies now, heat oven to 200C/180C fan/gas 6.
• When the filling has cooled down, divide the mixture between the 2 cases. Roll out the remaining pastry and cut out 2 lids to fit, saving the trimmings. Brush the inside edges of each pie with a little egg, then press on the top. Trim the overhanging edges and crimp to seal. Brush the top of the pies with more egg and cut a small air hole in the top of each one. Use the pastry trimmings to decorate.
• Put the pies on a baking tray, and bake for 45 mins until the pastry is golden brown and the filling is hot. Alternatively, cover the uncooked pies with cling film and freeze for up to 2 months. Cook from frozen at 200C/ 180C fan/gas 6 for 1 hr. Serve with carrots and broccoli, if you like.

BEEF-MUSHROOM SMASH BURGERS

Steps:

• Make the sauce: In a small bowl, mix the mayonnaise, mustard, sriracha and Cajun seasoning. Refrigerate until ready to use.
• Make the burgers: In a large bowl, combine the beef and minced mushrooms. Divide the mixture into 8 balls, about 4 ounces each. Season with salt and pepper on both sides. Heat a large cast-iron skillet or griddle over medium-high heat. Add the butter. Once the skillet is very hot and the butter has melted, add the beef balls (you may need to do this in a few batches, depending on the size of your skillet or griddle). One at a time, place a burger press over each beef ball (you may want to place a small sheet of parchment on the meat in case the press sticks). Smash each burger into a flat disk for 10 seconds, applying a lot of pressure. Repeat until all the burgers are smashed.
• Cook the patties 2 minutes, then flip. Sprinkle with salt and pepper and press down again with the press. Continue to cook until caramelized and charred, 1 to 2 more minutes. Top each patty with a slice of cheese and let melt, 1 to 2 minutes.
• Assemble the burgers: Spread the sauce on the bun bottoms. Top with some shredded lettuce and 2 patties. Add a fried egg, bacon and pickles if you want, and more sauce if you like it saucy. Close with the bun tops and enjoy!

DAD'S MUSHROOMS

Steps:

• Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours.
• Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time.

SHEPHERD'S PIE DADDY'S WAY

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.

DAD'S FAVORITE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large casserole dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain grease. Mix in garlic, and season with salt and pepper. Stir in spinach, and cook until heated through. Stir in the uncooked egg noodles, and transfer to the prepared casserole dish. Mix in cream of mushroom soup and milk, and sprinkle with cheese.
• Bake 45 minutes in the preheated oven, until bubbly.