Beef, Mushroom & bacon pot pies

Preparation time:
2 hours 30
Cooking time:
20 mins
Makes:
4
The perfect wholesome winter warmers!

Ingredients

750g beef chuck steak, cut into 4cm pieces
1/4 cup plain flour
Salt and pepper, to taste
2 1/2 tblsps olive oil
1 large onion (200g), chopped
100g bacon rashers, chopped
1 tblsp chopped fresh thyme
2 cloves garlic, crushed
200g Swiss brown mushrooms, sliced
1 tblsp tomato paste
1 cup red wine
1 cup beef stock
2 tblsps chopped parsley
2 sheets frozen puff
pastry, thawed
1 egg, beaten, for brushing
Green salad, to serve

Method

1 Place beef, flour and salt and pepper in a snap-lock bag. Seal bag, shake to coat. Remove beef. Reserve excess flour mixture

2 Heat 2 tblsps of oil in a medium flameproof casserole dish over a medium heat. Add beef in three batches. Cook for 3 to 4 minutes, turning, or until browned. Transfer to a bowl. Set aside

3 Heat remaining oil in dish. Add onion, bacon and thyme. Cook, stirring, for 5 minutes. Add garlic and mushrooms. Cook for 3 minutes. Add reserved flour mixture and tomato paste. Cook for 30 seconds. Add red wine. Reduce by half. Stir in stock and beef.

4 Cook, covered, in a moderately slow oven (160C) for 2 hours, or until tender. Stir in parsley. Season with salt and pepper. Cool.

5 Lightly oil four ovenproof dishes (1¹/³-cup capacity). Spoon in prepared beef mixture.

6 Sandwich pastry sheets together with egg. Using a dish as a guide, cut out four circles. Place on top of dishes. Press edges to seal, and cut a steam hole in each top. Decorate with pastry scraps. Brush with egg to glaze. Place on an oven tray.

7 Cook in a hot oven (200C) for about 15 to 20 minutes, or until tops are puffed and golden and filling is hot.

8 Serve pot pies with a green salad.

Source:
New Idea
Author:
Stylist:
Carolyn Feinberg
Photographer:
Benito Martin

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