One of the most called-for dishes that has ever come out of the Mountier Kitchen.  First cooked many years ago by Mr Mountier’s father, Brian and only a few minor adaptions have been applied.

We always look forward to this coming out of the oven and while we try to be sensible and only have small portions to have left-overs it rarely happens. The whole lot goes in one sitting.

We think the need for this dish comes from Mr Mountier’s East End roots and many a Saturday afternoon was filled with the aroma of the local pie and mash shop with ladles of liquor (although Mrs Mountier does NOT like the liquor option, not one bit).
This foody classic has often taken on different forms around London but you always like the first one you try. The smell, the taste, even down to the funny little cutlery you used to have and not to mention pouring on vinegar and salt on your mashed potato. We know this sounds weird but honestly, it works!



  • 1/2 large white onion
  • 2 garlic cloves
  • 1 knob of butter
  • 1 tsp sunflower oil
  • 6 white/chestnut mushrooms
  • 400g lean minced beef
  • 1/2 tsp all purpose seasoning
  • 1 pinch ground black pepper
  • 2 tsps tomato puree
  • 1 tsp soy sauce
  • 200ml boiling water
  • 1kg block of puff pastry (shop bought)
  • 1 egg


  • Finely chop the onion and add the butter to a large pan. Tip in the onions and cook on a low heat for 10 minutes. The onions should change colour but still be opaque.
  • Finely chop and mince the garlic (by adding a pinch of sea salt to the chopping board and mashing down with the side of the knife – sharp end facing away from you!)
  • Add the garlic to the pan and cook for 5 minutes.
  • Peel and finely chop the mushrooms, discarding the stem. Add the mushrooms to the pan and cook for a further 5 minutes.
  • Once the mushrooms, onion and garlic have cooked, tip them into a dish and leave to one side.
  • Add the mince meat to the pan and add in the all purposes seasoning and black pepper. Cook on a high heat and turn the mince meat until all the liquid in the pan has gone. The mince meat will release some moisture, you want to cook this out and end up with a slightly dry mix.
  • Once the liquid has gone, whack up the heat and give the mince meat a little colour, not too much though. This will add a nicer flavour. Once coloured, tip in the onion, mushroom and garlic mix.
  • In a measuring jug, pour in the tomato puree, soy sauce and boiling water. Mix well and add to the pan with the meat.
  • Cook for a further 5 minutes on a medium heat and then leave to cool for approx 10-15 minutes.
  • Pre-heat the oven to 160 degrees (fan assisted)
  • Dive the pastry up into two parts, approx 30% and 70%. Roll out the large piece to fill your tin. You will need a tin approx 18cm long.
  • Lay the pastry into the tin, making sure that it covers the sides and overhangs slightly.
  • Fill the dish with your meat mixture.
  • Roll out the remaining pastry and place over the top. Crimp the two layers together in any style you like, we opt for the two finger pinch approach!
  • Cut off any excess pastry and use this for any kind of decorative topping you like, have fun with it!
  • Mix the egg in a small cup and brush over the pastry. Always make sure, if you want to score a pattern in your pastry then egg wash first, otherwise your design will be lost!
  • Bake in the over for approx 40 minutes or until the pastry is golden brown and crisp.