Cream Pot Pie

Ingredients (4 servings)

Onion 1/2 piece
Shimeji mushroom 1 pack
Mixed vegetable 50g
Butter 10g
Water 450ml
Milk 100ml
S&B Tasty White Stew 1/2 box (80 g)
Pie sheet 4
Beaten egg 1


  1. Cut bacon into 1-2cm width and chop onions. Trim off the ends of the shimeji and separate.
  2. After heating the butter in the pan, fry onions, bacon and shimeji in order. Add vegetable and water and then simmer for about 10 minutes.
  3. Bring frozen pie sheet to room temperature and extend it in accordance with the size of the dish and open several air holes with a fork.
  4. Put 【3】 into a heat-resistant container and cover it with a pie sheet of 【4】 and firmly hold the edge of the container. Brush the egg on the surface of the pie sheet and bake it for about 15 minutes in an oven at 220 degrees Celsius until it becomes a flesh color.