Lunch

Beef and mushroom pot pies

Beef and mushroom pot piesGood Food
4
10M
40M
50M

Ingredients

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).
2.Toss beef in flour until well coated, shaking off excess.
3.Heat oil in a large, deep frying pan on high.
4.Cook beef, in batches, turning, 4 minutes, until browned all over. Return all beef to pan with mushroom, onion and garlic; cook 5-8 minutes, until mushroom is tender.
5.Add thyme and tomato paste; stir until well combined. Add wine and tomato; season and cook 10-12 minutes, until sauce is thickened.
6.Spoon beef mixture into four 1 cup-capacity ovenproof dishes; place on a baking tray.
7.Cut four 12cm rounds from pastry. Brush edges of dishes with a little egg, top with pastry and press edges to seal. Brush pastry with remaining egg.
8.Bake 15 minutes, until pastry is crisp and golden. Serve with salad.

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