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Steak, Cheese & Mushroom Pot Pies

elocal magazine November 2023


4 – 6 Serves

15 mins Prep Time

3 hrs 30 mins Cook Time


Steak Filling 600g Quality Mark gravy beef (cut into 2.5cm pieces) 1/3 tsp salt 1/3 tsp black pepper 3 Tbsp white flour 1 Tbsp canola oil 1 onion (finely chopped) 4 garlic cloves (finely chopped) 2 Tbsp tomato paste 2 cups beef stock 250g button mushrooms (finely chopped) 2 tsp brown sugar 2 carrots (grated) 1 celery stalk (sliced) 1 Tbsp finely chopped fresh thyme 1 bay leaf 1 tsp paprika

To Assemble

100g tasty Cheddar cheese (sliced) 1-2 sheets puff pastry 1 egg - whisked with a little milk


To Make Filling

1 Preheat over to 160°C.

2 Season the beef and shake in a bag with the flour to coat.

3 Heat 1 tablespoon of oil over a high heat in a large deep ovenproof pan.

4 Brown the beef in batches, transfer to a plate and set aside. You may need to add a little more oil for each batch.

5 Add another tablespoon of oil to the pan over a medium heat and add the onion and garlic. Cook for 4-5 minutes to soften.

6 Turn up the heat, add tomato paste and cook, stirring, for another few minutes.

7 Add the stock, mushrooms, sugar, carrot, celery, thyme, bay leaf, paprika and the seared beef. Mix gently to combine.

8 Cover the pan tightly with foil or a lid (or transfer to a casserole dish if your pan isn’t ovenproof) and cook in the oven for 2 ½-3 hours.

9 Taste and season with salt and pepper if needed. Leave the mixture to cool slightly then remove the celery stick and bay leaf.

10 Increase the oven to 190°C.

To Assemble

1 Fill 4-6 pie dishes with the beef filling, then place a couple of cheese slices on top of each.

2 Top with a circle of pastry, seal and crimp the edges. Brush pastry with the egg wash and prick the top to create steam holes.

3 Bake for about 20 minutes or until the pastry is cooked and golden brown.

4 Cool for 5-10 minutes before serving as they will be very hot. Serve the pies with tomato relish or tomato sauce and seasonal green salad.

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elocal Digital Edition – November 2023 (#271)

elocal Digital Edition
November 2023 (#271)

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