4 – 6 Serves
15 mins Prep Time
3 hrs 30 mins Cook Time
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)
finely chopped fresh thyme
1 bay leaf
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.
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.