Meat Pie with Mushrooms

Meat Pie with Mushrooms
2 h.
3 h.
Ready in


for 6 servings
500 grams lean Beef
1 teaspoon pink freshly ground pepper
1 bunch Thyme
4 tablespoons Sherry
1 day-old White roll
1 Onion
150 grams Button mushrooms
1 tablespoon Vegetable oil
100 grams raw Ham
200 grams fresh Bacon
1 Egg
freshly ground pepper
1 generous pinch Nutmeg
Vegetable oil (for the dishes)
100 grams thinly sliced Bacon
pink Peppercorns
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Preparation steps

Step 1/3

Cube the beef. Coarsely grind the pink peppercorns. Reserve some thyme sprigs for garnish. Strip leaves from remaining thyme sprigs. Mix beef with pepper, thyme and sherry. Cover and refrigerate overnight. Soak the roll in water. Peel the onion and cut into quarters. Clean mushrooms and cut small cubes. Heat oil in a pan. Sauté mushrooms briefly over high heat. Remove and let cool.

Step 2/3

Cut ham and bacon into cubes. Squeeze the roll. Mix beef mixture, onion, ham, bacon and roll. Grind twice through a meat grinder. Add egg and season with salt, pepper and nutmeg. Mix until smooth and well blended. Fold in mushrooms. Spoon into small greased baking dishes, filling 3/4 full.

Step 3/3

Place sliced bacon and remaining thyme on top. Cover each with a sheet of parchment paper and tie with kitchen twine. Bake in preheated 180°C (approximately 350°F) oven for about 1 hour. Remove the parchment paper during last 15 minutes. Cool slightly then carefully drain excess fat. Cool. Garnish with pink peppercorns.