Chunky Beef Pot Pies
July 11, 2016
"This is a culmination of 3 different pot pie recipes from 3 different sites."
- Serving Size: 1 (255.5 g)
- Calories 464.7
- Total Fat - 27.6 g
- Saturated Fat - 7.7 g
- Cholesterol - 80.1 mg
- Sodium - 710.4 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 2.9 g
- Sugars - 3.7 g
- Protein - 29 g
- Calcium - 70.5 mg
- Iron - 1.7 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.8 mg
Spray four 1 cup capacity ceramic oven proof dishes with oil.
Place flour and beef in a large snap-lock bag, seal and shake to coat.
Heat half the oil in a large saucepan over high heat and add half the beef and coo for 3 to 4 minutes or until browned and then transfer to a plate and repeat with remaining oil and beef.
Reduce heat to medium and add onion to the pan and cook for 3 minutes or until just tender and then add the mushrooms and cook for 2 to 3 minutes or until mushrooms start to soften.
Return beef and juices to pan.
Combine gravy powder and 1 cup hot water in a jug, stir to combine and them add to beef mixture and season with pepper and stir to combine and then bring to the boil, reduce heat to low and simmer for 20 to 25 minutes or until gravy thickens.
Spoon into prepared dishes and set aside for 10 minutes to cool.
Preheat oven to 200C/180C fan forced.
Cut pastry sheet into quarters and place each piece over a dish, trimming excess.
Brush pastry with milk and made 2 small cuts in pastry tops for steam to escape and bake for 30 minutes or until pastry is golden.
Serve with sauce if having.
Tips & Variations
- Olive oil cooking spray