Steak and mushroom pie with spinach and herbed couscous

Ingredients

For the pastry

200g/7oz plain flour, plus extra for flouring
50g/1¾oz butter
water, to mix
1 free-range egg, beaten

For the filling

1 tbsp olive oil
½ onion, chopped
150g/5½oz rump steak, cubed
1 garlic clove, chopped
handful chestnut mushrooms
2 sprigs fresh thyme, leaves only

For the spinach

25g/1oz butter
2 handfuls spinach

For the herbed couscous

200g/7oz couscous, cooked according to packet instructions
handful fresh parsley, chopped
2 tbsp chopped fresh basil
2 tbsp chopped fresh chives
1 lemon, zest and juice
salt and freshly ground black pepper

Preparation method

Preheat the oven to 200C/400F/Gas 6.
For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add enough water to make a smooth dough and blend again until the mixture comes together.
To serve, transfer the pie to a plate along with the spinach and couscous.

Required techniques

From
Ready Steady Cook

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1

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