adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef pot pies
Beef pot pies
0 Likes
Prep Time:
20 minutes
Cook Time:
205 minutes
Total Time:
225 minutes
Indulge in savory beef pot pies with a buttery puff pastry crust.
Ingredients:
  • 18.20 gm olive oil
  • 1kg Gravy Beef, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 4 bacon rashers, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 40.00 ml plain flour
  • 440ml can stout beer (optional)
  • 250ml beef stock
  • 4 thyme sprigs
  • 4 sheets Ready Rolled Puff Pastry
  • 1 Free Range Egg, lightly whisked
Instructions:
  • In a flameproof casserole pan, heat half of the oil over medium-high heat. Brown the beef in 4 batches, turning occasionally, for about 4 minutes until golden all over. Transfer the beef to a bowl.
  • Heat the remaining oil in the pan. Sauté the onion and bacon for 5 minutes until the onion softens. Add the carrot and celery, cook for another 5 minutes until golden brown. Stir in garlic and flour for 1 minute until well combined. Add the beef back to the pan with the beer. (To skip the beer, increase the stock to 2 cups/500ml.) Bring to a boil, then simmer on low heat after adding stock, tomato paste, and thyme. Cover and cook for 2 hours until beef is tender. Uncover and cook for 30 minutes until the sauce reduces by half. Season to taste. Let it cool before serving.
  • Preheat your oven to 220C. Evenly distribute the beef filling among six 1½-cup (375ml) ramekins. Cut 12 pastry discs using an 11cm pastry cutter. Lightly brush half of the pastry discs with egg, then place the remaining discs on top. Trim the remaining pastry into letters and place on each pie. Brush the tops with egg. Bake for 20-25 minutes until pastry is golden brown and puffed. Serve.

Similar Recipes