There’s nothing better than tucking into a homemade pie and this classic steak and mushroom version is absolutely spot on. The steak is nice and tender, while the sauce is rich and comforting. This recipe uses both shortcrust and puff pastry so you get the best of both worlds with a nice golden finish every time. Serve it up with a side of mashed potatoes and steamed broccoli for amazingly delicious meal!
- 700g gravy beef, cut into 2cm pieces
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 250g cup mushrooms, quartered
- 1 brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 teaspoon chopped fresh rosemary
- 375ml (1 1/2 cups) beef stock
- 2 tablespoons tomato paste
- 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
- 1 egg, lightly whisked
- 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
- Tomato sauce, to serve
1. Place the beef in a large bowl and sprinkle with flour. Season with salt and pepper. Toss to coat.
2. Heat half the oil in a large saucepan over medium heat. Add half the beef and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining oil and beef, reheating the pan between batches.
3. Add the mushroom, onion, garlic and rosemary to the pan, and cook, stirring, for 5 minutes or until the onion softens. Stir in the beef, stock and tomato paste and bring to a simmer. Reduce heat to low. Cook, covered, for 1 hour. Uncover and cook, stirring occasionally, for a further 30 minutes or until the beef is tender. Taste and season with salt and pepper. Set aside for 1 hour to cool slightly. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 2 hours to cool completely.
4. Preheat oven to 210°C. Cut the shortcrust pastry sheets in half diagonally. Line 4 round 3cm-deep, 9.5cm (base measurement) pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with a little egg. Divide the beef mixture evenly among the pastry cases.
5. Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Use a fork to press the edges to seal. Brush the pies with the remaining egg. Cut a small cross in the centre of each pie. Place the pies on the baking tray and bake in oven for 30 minutes or until puffed and golden. Serve with tomato sauce.
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