Recipe

Beef and mushroom pot pies

Sep 27, 2013 2:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Beef and mushroom pot pies
  • 600 gram beef rump steak, trimmed, chopped
  • 2 tablespoon plain flour, seasoned
  • 2 tablespoon rice bran oil
  • 400 gram button mushrooms, sliced
  • 1 large onion, sliced
  • 2 clove garlic, sliced
  • 1 tablespoon thyme
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) dry red wine
  • 400 gram can crushed tomatoes
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 3 cup salad greens, to serve

Method

Beef and mushroom pot pies
  • 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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