STEAK AND MUSHROOM POT PIES

Ingredients

1.5Kg boneless stewing beef 2 1/2 large onion, diced 3 carrots, diced 3 sticks celery 250g mushrooms, sliced 3 garlic cloves, finely chopped 2 tsp smoked paprika 1 tsp dried thyme 1 tsp dried rosemary 2 tsp dried oregano 2 bay leaves 500 ml beef stock 1 Tbsp cornflour mixed with 50ml milk pepper, to taste Salt, to taste 1 roll ready-made puff pastry, rolled out slightly 1 egg (was large now jumbo!)

Cooking Instructions

Pre-heat the oven to 180°C. For the filling, brown the beef in a large pot. Remove and set aside. In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes). Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs. Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 to 2 hours. When the meat is tender, turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes. Divide the beef and mushroom filling between 4 to 6 oven-proof dishes (depending on size). Cut the pastry into squares big enough to cover the dishes (they don't have to be perfect squares). Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim. Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg. Place in the oven and bake for 25 to 30 minutes until the pastry is cooked through and golden brown. Remove and serve with vegetables of your choice.

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