Steak, Cheese & Mushroom Pot Pies
Who doesn't love pies? Filled with steak cheese and mushrooms, these pot pies are sure to satisfy cravings.
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IngredientsSteak filling
To assemble
|
Method |
Energy kJ (kcal) | 2320 (554) |
Protein (g) | 39.1 |
Fat (g) | 28.7 |
Saturated (g)
|
13.7 |
Carbohydrate (g) | 33.8 |
Sugars (g)
|
6.2 |
Sodium (mg) | 841 |
Iron (mg) | 4.7 |
Zinc (mg) | 7.8 |
Vitamin B12 (ug) | 5.1 |
Vitamin D (ug) | 0.23 |
Selenium (ug) | 18.0 |
There are: 15 reviews, with an average rating of out of 5
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Posted by Jay 2018-03-31 15:58:12
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Posted by Ashley 2017-05-02 20:07:03
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Posted by Tracie 2015-07-30 08:48:47
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Posted by Beef + Lamb New Zealand 2015-06-22 08:57:51
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Posted by Amy 2015-06-21 08:12:49
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Posted by Lorna Hughes 2014-08-18 11:22:45
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Posted by Shirley 2014-08-18 11:22:20
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Posted by Jeanette Graham 2014-08-18 11:20:42
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Posted by Amiria Salmond 2014-08-18 11:19:16
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Preheat over to 160°C.
Steak filling
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.
To assemble
Fill 4-6 pie dishes with the beef filling, then place a couple of cheese slices on top of each. Top with a circle of pastry, seal and crimp the edges. Brush pastry with the egg wash and prick the top to create steam holes. Bake for about 20 minutes or until the pastry is cooked and golden brown. Cool for 5-10 minutes before serving as they will be very hot. Serve the pies with tomato relish or tomato sauce and seasonal green salad.