Beef and Mushroom Pie with Cheese Pastry

15 minutes + 2 hours 25 minutes Serves 4

Ingredients

  • 500g stewing beef, cubed
  • 2 Tbsp flour, seasoned
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 125g portobello mushrooms, chopped
  • 1 Tbsp tomato paste
  • 1 cup beef stock
  • 1 cup red wine
  • 1 Tbsp Worcestershire sauce
  • 2 tsp fresh rosemary, chopped
  • 1 cup cheddar cheese, grated
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • Mixed salad leave, to serve
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Method

  • 1. Preheat oven to 160°C (140°C fan-forced).

  • 2. In a shallow bowl, toss the beef in the flour to coat, shaking off any excess. In an ovenproof

  • 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, or until the onion is tender. Add the mushrooms and tomato paste, then cook for 1-2 minutes, or until the mushrooms soften.

  • 4. Return the beef and any juices to the dish and add the stock, wine, Worcestershire sauce and rosemary. Bring to a simmer.

  • 5. Cover casserole dish with a lid, place in oven and bake, for 1½ hours.

  • 6. Remove the lid and bake for a further 25-30 minutes, or until the beef is tender and the sauce thickens. Remove from oven and cool.

  • 7. Increase oven to 220°C (200°C fan-forced). Divide the beef mixture evenly among four 1½ cup ramekins. Lightly grease the rims and place on an oven tray.

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

  • 9. Cover each dish with a pastry square, trimming off any excess pastry. Brush with a little egg and prick the centre with a fork. Bake for 12-15 minutes or until the pastry is puffed and golden. Serve with mixed salad leaves.

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