Tender Beef Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• olive oil
• 1 onion, chopped finely
• 180 g mushrooms, sliced thinly
• 450 g beef steaks, cubed
• 1 small carrot, diced
• 1 teaspoon garlic powder
• 1/2 cup corn kernel
• 1 cup guinness stout (or other dark stout)
• 3/4 cup peas
• 1 tablespoon tomato paste
• 1 tablespoon tomato sauce
• 2 teaspoons worcestershire sauce
• 1 teaspoon dried thyme
• 1 cup water
• 2 teaspoons beef stock granules
• 1 tablespoon cornflour, mixed with a little water
• 1 egg, slightly beaten
• 1 sheet puff pastry

Recipe

• 1 heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.
• 2 in the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.
• 3 add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 min’s, stirring occasionally to tenderize meat. while meat is cooking pre-heat oven to 180 degrees celsius.
• 4 roll out pastry sheet, i make mine in 2 individual pie dishes but you can make yours in one if you wish. i do usually have left over pastry which i make either a fruit or jam tart out of.
• 5 divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.
• 6 place pies in oven and bake for approx 20 min’s until pastry top is browned.
• 7 serve immediately.