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How to make Beef, pumpkin and rosemary pot pies with smashed peas

Yield = 4
Prep time: 0:35
Cook time: 2:25
Total time: 3:00

Ingredients

  • 2 tablespoons olive oil
  • 600g Coles Australian Beef Chuck Casserole Steak, trimmed, cut into 2cm pieces
  • 2 celery sticks, chopped
  • 1 large brown onion, chopped
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 1 cup (250ml) beef stock
  • 1 tablespoon rosemary, chopped
  • 2 dried bay leaves
  • 250g pumpkin, peeled, diced
  • 100g cup mushrooms, halved
  • 1 sheet puff pastry, just thawed
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 500g frozen peas
  • 1/3 cup (80ml) thickened cream
  • Mint leaves, to garnish

Method

  • Step 1 Heat the oil in a large saucepan over medium-high heat. Cook the beef, in batches, for 5 mins or until browned all over. Transfer to a plate.
  • Step 2 Heat remaining oil in same pan over high heat. Add celery and onion. Cook, stirring occasionally, for 5 mins or until softened. Add flour. Cook for 1 min. Add tomato paste and stir to combine. Add stock, rosemary, bay leaves and 2/3 cup (160ml) of water. Season. Stir to combine. Bring to the boil. Return beef to pan and reduce heat to low. Cover and simmer for 1 hour 30 mins. Add the pumpkin and mushroom. Cook for a further 20 mins or until beef is tender. Set aside for 15 mins to cool slightly.
  • Step 3 Preheat oven to 220C. Line a baking tray with baking paper.
  • Step 4 Use a 9.5cm round pastry cutter to cut 4 discs from the pastry. Place on the lined tray. Brush with egg. Bake for 15 mins or until pastry is puffed and golden.
  • Step 5 Meanwhile, cook peas in a saucepan of boiling water for 3 mins. Drain. Return to pan. Add cream and season. Use a wooden spoon or potato masher to coarsely crush.
  • Step 6 Divide beef mixture among ramekins or serving bowls. Top with pastry. Sprinkle with mint. Serve with smashed peas.