Beef, Mushroom & Tomato Pot Pies

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday times."

Original recipe yields 4 servings
OK

Nutritional

  • 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 1

Preheat oven to hot, 200°C (180°C fan-forced).

Step 2

Toss beef in flour until well coated, shaking off excess.

Step 3

Heat oil in a large, deep frying pan on high.

Step 4

Cook beef, in batches, turning, 4 minutes, until browned all over.

Step 5

Return all beef to pan with mushroom, onion and garlic; cook 5-8 minutes, until mushroom is tender.

Step 6

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.

Step 7

Spoon beef mixture into four 1 cup-capacity ovenproof dishes; place on a baking tray.

Step 8

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.

Step 9

Bake 15 minutes, until pastry is crisp and golden and serve with salad.

Tips & Variations


No special items needed.

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