Name: Beef and mushroom pies with cheese pastry
Cook time: 145 min
Total time: 145 min
Yield: 4
Ingredients: 500 gram gravy beef, cubed; 2 tablespoon flour, seasoned; 2 tablespoon olive oil; 1 onion, chopped; 2 clove garlic, crushed; 125 gram portobello mushrooms, chopped; 1 tablespoon tomato paste; 1 cup beef stock; 1 cup red wine; 1 tablespoon Worcestershire sauce; 2 teaspoon rosemary, chopped; 1 cup cheddar cheese, grated; 2 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; mixed salad leaves, to serve

Beef and mushroom pies with cheese pastry

This is no ordinary beef and mushroom pie. Featuring slow-cooked beef, portobello mushrooms and topped with an irresistible cheese pastry, this savoury recipe is sure to become a favourite

Serves 4

Cook

2H 25M

Ingredients

500 gram gravy beef, cubed

2 tablespoon flour, seasoned

2 tablespoon olive oil

1 onion, chopped

2 clove garlic, crushed

125 gram portobello mushrooms, chopped

1 tablespoon tomato paste

1 cup beef stock

1 cup red wine

1 tablespoon Worcestershire sauce

2 teaspoon rosemary, chopped

1 cup cheddar cheese, grated

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

mixed salad leaves, to serve

Method

1.Preheat oven to 160°C.

2.Toss the beef in the flour to coat, shaking off any excess. In a flame-proof casserole dish, heat half the oil on high. Brown the beef for 3-4 minutes, turning. Transfer to a plate.

3.Heat the remaining oil in the same dish. Sauté the onion and garlic for 3-4 minutes until the onion is tender. Add the mushrooms and tomato paste, then cook for 1-2 minutes until the mushrooms soften.

4.Return the beef and any juices to the pan with the stock, wine, Worchestershire sauce and rosemary. Bring to a simmer, then bake, covered, for 1½ hours.

5.Remove the lid and bake for a further 25-30 minutes until the beef is tender and the sauce thickens. Cool.

6.Increase oven to 220°C. Divide the beef mixture evenly among four 1½-cup ramekins. Lightly grease the rims and place on an oven tray.

7.Sprinkle cheese over one pastry sheet. Top with the second sheet and roll out to 28cm square, then cut into 4 equal pieces.

8.Cover each dish with a pastry square. Brush with a little egg and prick the centre with a fork. Bake for 12-15 minutes until the pastry is puffed and golden. Serve with a green salad.