Beef and Mushroom Pie (3 in 1)
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(5)
Ingredients
4 servings
- 1 sheet ready rolled puff pastry (25cm x 25cm / 10" x 10"), thawed)
- 1 egg (, lightly beaten)
- 2 cups shredded beef cheeks from Slow Cooked Beef Cheeks in Red Wine leftovers
- 1 1/2 cups leftover sauce from Slow Cooked Beef Cheeks in Red Wine
- 2 tbsp olive oil
- 1 onion (brown, white or yellow), diced)
- 2 garlic cloves (, minced)
- 2 carrots (, diced roughly to the size of peas (about 1 1/2 cups)
- 1 cup frozen green peas
- 1 cup canned crushed tomato
- 1 1/2 cups sliced button mushrooms
- 3 tbsp tomato paste
- 1 cup water
- 1 tsp thyme (dried)
- 1 tsp oregano (dried)
- 1 tsp salt (, plus more to taste)
- Black pepper
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Preparation
Step 1
Preheat the oven to 180C/350F.
Step 2
You will need 4 x 1 2/3 cup capacity ramekins.
Step 3
Place 1 ramekin on the puff pastry and use it as a guide to cut rounds out of the puff pastry. Cut 4 rounds.
Step 4
Heat oil in large heavy based pan over medium high heat.
Step 5
Add onion and garlic, and sauté for 2 minutes.
Step 6
Add carrots and sauté for 1 minute. Then add mushrooms and sauté for another minute.
Step 7
Add remaining Pie Filling ingredients. Let simmer for 3 minutes to bring the flavours together.
Step 8
Divide the Pie Filling between the 4 ramekins. Top with puff pastry rounds and cut a small slash in each (steam vents).
Step 9
Brush with egg, then place into the oven to bake for 20 to 25 minutes until the pastry is dark golden and puffed.
Step 10
Remove from oven, let stand for 5 minutes before serving.
Step 11
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