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Beef, balsamic and tomato pot pies
Beef, balsamic and tomato pot pies
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Prep Time:
35 minutes
Cook Time:
185 minutes
Total Time:
220 minutes
Make-ahead pot pie filling for quick, easy pies.
Ingredients:
  • 36.40 gm olive oil
  • 700g beef chuck steak, trimmed, cut into 3cm cubes
  • 1 large brown onion, chopped
  • 4 rashers middle bacon, trimmed, chopped
  • 2 medium carrots, peeled, chopped
  • 1 garlic clove, crushed
  • 2 sprigs fresh thyme
  • 40.00 ml balsamic vinegar
  • 400g can diced tomatoes
  • 255.00 gm beef stock
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Salad, to serve
Instructions:
  • In a large, heavy-based saucepan, heat half of the oil over high heat until shimmering. Sear the steak in batches for 4 to 5 minutes each side until beautifully browned. Transfer the steak to a bowl.
  • Heat the remaining oil in a pan, then sauté the onion, bacon, and carrot for 5 minutes until the onion is softened. Stir in the garlic and thyme and cook for an additional minute. Pour in the vinegar, bring to a boil, and simmer for 1 minute until slightly reduced.
  • Add the beef and its juices back to the pan, then mix in the tomato and stock. Cover the pan, bring it to a boil, then lower the heat and simmer for 1 hour and 30 minutes. Uncover the pan and continue simmering, stirring occasionally, for another hour or until the steak is tender.
  • Preheat your oven to a piping hot 220°C/200°C fan-forced. Stack the pastry sheets on a board, then place four 1-cup-capacity ovenproof ramekins upside-down on top of the pastry. Use the rims of the ramekins as a template to cut out four rounds from one pastry sheet, making sure they are 5mm larger than the ramekin tops.
  • After removing and discarding the thyme from the steak mixture, season it with salt and pepper. Spoon the mixture into dishes and cover with pastry rounds. Use the remaining pastry sheet to cut out leaf shapes and arrange them on top of the pastry rounds. Brush with egg and bake for 15 minutes, or until the pastry is golden and puffed. Serve with a side salad.

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