Beef, Mushroom and Bacon Pot Pie

by Arnaud Mesureur May 06, 2018 2 min read

Beef, Mushroom and Bacon Pot Pie


This mothers day we're pulling out a classic recipe to make for Hagen's matrirch. 

We've created a pack to get you started with all the things you need to make this delicious family pie.

Click here to see our Mothers day Pie Pack




1.5kg  Organic Chuck beef, cut into 4cm pieces.

6 Hagen's Bacon rashes, rind removed and diced 

1 White onion, diced 

35g Plain flour 

1tbsp Tomato paste 

2 Garlic cloves, crushed 

125ml Lighter style red wine (pinot noir)

500ml House-Made chicken stock 

500ml House-Made beef stock 

200ml Boiling water 

5 Rosemary sprigs 

200g Swiss brown mushrooms, halved 


Short Crust Pastry 

200g Butter

2 cups Plain flour 

1 Egg yolk

1/2 cup Chilled water 



1. Heat half the olive oil in a casserole pan over medium heat, add onion and stir until tender (15-20min). Remove from pan and set aside 

2. Heat remaining oil in casserole to medium-high and brown beef in batches (4-5mins), then set aside. Add flour to the pan and stir until toasted (1-2mins), then add tomato paste and stir to combine. Return onion to pan on medium heat with beef and garlic, then deglaze with wine. Add stocks, water and rosemary sprigs, bring to the boil, season to taste, then cover. Reduce heat to medium-low and simmer covered with lid until tender enough to cut easily, but not falling apart (2 hours). Remove beef, discard rosemary sprigs, then reduce liquid over medium heat until thickened (45 - 60 mins). Meanwhile, cut beef into 1cm pieces or shred. 

3. Cook bacon and mushrooms in large non-stick frying pan over medium heat until golden (10 - 15mins). Stir into beef mixture and set aside to cool.

4. For short crust pastry, process flour, butter and 1tsp salt in a food processor until fine crumbs form. Add egg yolk then 50-100ml water and process until dough just comes together. Adjust water amount until shaggy dough forms. Turn onto a lightly floured bench, work and shape into a disk, wrap in plastic and refrigerate until rested (1 hour).

5. Preheat oven to 200c. Fill pie dish with the filling (until just below then rim). Roll out pastry and place over the pie dish. Cut away excess pastry and brush with an egg wash. Place in the oven for 30minutes or until pastry is golden brown. Serve! 


Happy Mothers Day Mum 

Love Oliver & Ruby 


Also in Organic Recipes

Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad
Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad

by Olivia McCrimmon January 22, 2021 3 min read

Serves 4 | 45 Minutes

We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.

​Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!

From Hagen's:

Steak 1x 750 gram T-Bone

For the Salsa Verde 

1 banana shallot 

50 gram pickled jalapenos 

50 grams capers in brine drained  

1 tin Ortiz anchovy 

2 cloves garlic 

120 ml red wine vinegar

½ bunch parsley flat leaf 

½ bunch of coriander 

½ bunch mint

220 ml olive oil 

Flake salt pinch


For the tomato salad 

8 X Good quality Ripe truss/Roma tomatoes 

1 banana shallot

200 ml x Extra virgin olive oil 

100 ml x Red wine vinegar 

½ bunch green basil 

½ bunch thyme 

50 gram Capers 



  1. Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
  2. Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl 
  3. Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
  4. Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge 
  5. Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil 
  6. Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper 
  7. Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper 
  8. Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
  9. Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that 
  10. After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately 
Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds
Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds

by Olivia McCrimmon January 21, 2021 2 min read

Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire.
Camping Series - Steak Sanga
Camping Series - Steak Sanga

by Olivia McCrimmon January 20, 2021 1 min read

No camping getaway could be complete without a steak sanga! Perfect for lunch or dinner and sure to be a crowd favourite.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid