Steak, Cheese & Mushroom Pot Pies
Perfect Puff Pastry Pot Pies
4 - 6
3 hrs 30 mins
Who doesn't love pies? Filled with steak cheese and mushrooms, these pot pies are sure to satisfy cravings.
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600g Quality Mark gravy beef
A pinch of salt
A pinch of black pepper
3 tbsp white flour
A dash of canola oil
2 tbsp tomato paste
2 cups beef stock
250g chopped button mushrooms
2 tsp brown sugar
1 and 1/2 cups grated carrots
1 celery stalk
2 tbsp chopped fresh thyme
1 bay leaf
1 tsp paprika
1-2 sheets puff pastry
1 beaten with a 1/4 cup milk eggs
To Make Filling
Preheat over to 160°C.
Season the beef and shake in a bag with the flour to coat.
Heat 1 tablespoon of oil over a high heat in a large deep ovenproof pan.
Brown the beef in batches, transfer to a plate and set aside. You may need to add a little more oil for each batch.
Add another tablespoon of oil to the pan over a medium heat and add the onion and garlic. Cook for 4-5 minutes to soften.
Turn up the heat, add tomato paste and cook, stirring, for another few minutes.
Add the stock, mushrooms, sugar, carrot, celery, thyme, bay leaf, paprika and the seared beef. Mix gently to combine.
Cover the pan tightly with foil or a lid (or transfer to a casserole dish if your pan isn’t ovenproof) and cook in the oven for 2½-3 hours.
Taste and season with salt and pepper if needed. Leave the mixture to cool slightly then remove the celery stick and bay leaf.
Increase the oven to 190°C.
Nutrition Information per Serving (442g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)