Hearty steak and gravy pie

As the nights start to get cooler it’s time to start thinking about hearty, comforting dinners that’ll fill you up and leave your tastebuds crying out for more. This glorious steak and gravy pie is just the ticket and is sure to become a fast favourite for the cooler months. Serve pies with a side of peas and thick-cut chips or mashed potato. If you really want to turn things up a notch, spoon over extra gravy when serving and dig in! 

Ingredients

• 2 tbsp olive oil
• 800g beef chuck steak, trimmed, cubed
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 1/4 cup plain flour
• 2 tbsp instant gravy powder
• 2 tbsp barbecue sauce
• 200g button mushrooms, thinly sliced
• 1 tbsp chopped fresh rosemary leaves
• 2 sheets frozen reduced-fat shortcrust pastry, partially thawed
• 1 egg, lightly beaten
• 1 sheet frozen reduced-fat puff pastry, partially thawed
• 1 tsp poppyseeds

Method

1. In a saucepan, heat half oil over high heat. Cook beef in small batches for 3-4 minutes until browned. Move to bowl. Add second half of oil into pan. Add onion and garlic. Cook and stir for 3 minutes until soft. Add beef to pan. Add flour. Cook and stir for 1 minute. Add gravy powder, sauce and 2 cups of cold water. Cover. Bring to boil. Reduce heat to low. Let simmer for 45 minutes. Add mushroom. Cover. Leave to simmer for 30 minutes. Add rosemary, stir. Leave to simmer uncovered for 30 minutes. Let cool.
2. Preheat oven to 190C. Grease four 7cm (Base) x 5cm (deep) pie tins. Slice pastry shortcrust sheets diagonally in half. Mould pastry into tins gently. Trim excess. Spoon filling into cases. Cut puff pastry into four. Top filling with pastry. Seal edges. Trim excess. Brush with egg. Top with poppyseeds. Bake for 30-35 minutes until golden. Serve hot.