Beef, Mushroom & Tomato Pot Pies
July 04, 2021
"From our Sunday newspaper The Sunday times."
- Serving Size: 1 (600.3 g)
- Calories 1140
- Total Fat - 68.3 g
- Saturated Fat - 21.7 g
- Cholesterol - 298 mg
- Sodium - 4509.5 mg
- Total Carbohydrate - 66.5 g
- Dietary Fiber - 11 g
- Sugars - 22.8 g
- Protein - 65.2 g
- Calcium - 261.8 mg
- Iron - 12.8 mg
- Vitamin C - 55 mg
- Thiamin - 0.6 mg
Step by Step Method
Preheat oven to hot, 200°C (180°C fan-forced).
Toss beef in flour until well coated, shaking off excess.
Heat oil in a large, deep frying pan on high.
Cook beef, in batches, turning, 4 minutes, until browned all over.
Return all beef to pan with mushroom, onion and garlic; cook 5-8 minutes, until mushroom is tender.
Add thyme and tomato paste; stir until well combined and then add wine and tomato; season and cook 10-12 minutes, until sauce is thickened.
Spoon beef mixture into four 1 cup-capacity ovenproof dishes; place on a baking tray.
Cut four 12cm rounds from pastry, brush edges of dishes with a little egg, top with pastry and press edges to seal and then brush pastry with remaining egg.
Bake 15 minutes, until pastry is crisp and golden and serve with salad.
No special items needed.