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Beef, mushroom and stout pot pies
Beef, mushroom and stout pot pies
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Crunchy filo pastry crowns this indulgent beef pie.
Ingredients:
  • 1kg shin or gravy beef, cut into 3cm pieces
  • 125.00 ml plain flour
  • 40g butter, chopped
  • 36.40 gm olive oil
  • 1 brown onion, thinly sliced
  • 125g button mushrooms, thinly sliced
  • 312.50 ml stout beer
  • 40.00 ml thyme leaves
  • 8 sheets filo pastry
  • olive oil cooking spray
  • 12.00 gm sesame seeds
Instructions:
  • Prepare four 1 1/2-cup capacity ovenproof dishes by greasing them. Coat the beef with flour. In a frying pan over high heat, heat butter and oil. Brown the beef in batches for about 3 minutes each, adding more butter and oil as needed. Transfer the browned beef to a plate.
  • Saute onion, garlic, and mushroom in a pan over medium heat until onion is soft, about 4 to 5 minutes. Pour in stout and add thyme. Mix in beef and its juices, then bring to a boil. Reduce heat and simmer until gravy thickens, about 25 minutes. Serve and let it cool before enjoying.
  • Preheat the oven to 200°C. Lightly oil one pastry sheet, stack another sheet on top, and repeat to make 4 layers. Cut out two 21cm rounds from the stacked sheets. Twist the centers to make small topknots. Place the pastry over the dishes to cover the filling, then lightly oil the tops and sprinkle with sesame seeds. Repeat with the remaining pastry and sesame seeds.
  • Arrange the pies on a baking tray and bake for 25 minutes or until the pastry turns a beautiful golden brown and the filling is hot throughout. Serve and enjoy!

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