Friday, March 8, 2019

Steak & Mushroom Pot Pie



Steak & Mushroom Pot Pie
Serves 6

  • 1.2kg chuck steak cubed
  • 1 punnet button mushrooms sliced thickly
  • 1 brown onion chopped
  • 1 1/2 cups water
  • 2 sheets ready rolled puff pastry
  • 2 carrots peeled and sliced into half moons
  • 2 celery stalks sliced
  • 3 garlic cloves crushed
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 2 bay leaves
  • 4 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cornflour
  • 1/2 tablespoon vegeta beef stock powder
  • 1 egg whisked
  • Salt and pepper for seasoning
  • Vegetable oil

1. Place flour into a bowl and season with salt and pepper. Dust beef in flour. Heat 1 tablespoon of oil In a large pot over medium high heat and fry beef off in batches, adding more oil as needed. Put aside.

2. Add another small amount of oil to the pot and saute onion, carrot and celery for five minutes. Stir in mushrooms, garlic, rosemary sprig, thyme sprigs, bay leaves and tomato paste and fry for a further two minutes. Season with black pepper.

3. Place beef back in and add water, beef stock powder and Worcestershire sauce. Bring to a gentle simmer and place the lid on. Simmer for 1 1/2-2 hours or until beef and veg is tender, stirring every so often. Carefully remove bay leaves, rosemary sprig and thyme sprigs. Dissolve cornflour in a small amount of water and stir into pie mixture. Allow to bubble for a couple of minutes.

4. Preheat oven to 200°c (180°c fanforced). Take pastry out of freezer to thaw. Ladle beef mixture into a large rectangular baking dish.

5. Lay both sheets of pastry side by side o8n a lightly floured kitchen bench and using a rolling pin, roll sheets together where they meet, creating a rectangle. Place pastry over baking dish. Pinch the sides and cut off excess. Brush pastry with whisked egg and cut an 'x' in the top middle for the steam to escape. Bake in oven for 30-35 minutes or until pastry is puffed and golden.

6. Allow to sit for 15 minutes before serving.

xo Bec

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