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Chunky beef pot pies
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Elevate your meal with homemade cafe-style meat pies, topped with a delicious drizzle of sauce.
Ingredients:
  • olive oil cooking spray
  • 62.50 ml plain flour
  • 500g beef chuck or rump steak, trimmed, cut into 2cm cubes
  • 18.20 gm olive oil
  • 1 brown onion, cut into thin wedges
  • 200g button mushrooms, sliced
  • 40.00 ml brown onion gravy powder
  • 1 sheet frozen ready-rolled 25% reduced-fat puff pastry, thawed
  • 41.20 gm reduced-fat milk
  • tomato sauce, to serve
Instructions:
  • Grease four 1-cup ceramic, ovenproof dishes. Put flour and beef in a large resealable bag. Seal and shake to coat beef. Heat half of the oil in a large saucepan over high heat. Cook half of the beef for 3 to 4 minutes until browned. Remove to a plate. Repeat with the remaining oil and beef.
  • Lower heat to medium and add onions to the pan. Sauté for 3 minutes or until tender. Introduce mushrooms and cook for 2 to 3 minutes until they begin to soften. Bring back the beef and juices to the pan. Mix gravy powder with 1 cup of hot water in a jug and pour it into the beef mixture. Season with pepper, stir well, and bring it to a boil. Reduce heat to low and simmer for 20 to 25 minutes until the gravy thickens. Serve into dishes and let it cool for 10 minutes before enjoying.
  • Preheat your oven to 200°C/180°C fan-forced. Cut the pastry sheet into quarters and place over dishes, trimming any excess. Brush the pastry with milk and make 2 small cuts in the pastry tops to allow steam to escape. Bake for 30 minutes or until the pastry is golden brown. Serve with sauce.

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