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How to make Chunky beef pot pies

Yield = 4
Prep time: 0:20
Cook time: 1:15
Total time: 1:35

Ingredients

  • olive oil cooking spray
  • 1/4 cup plain flour
  • 500g beef chuck or rump steak, trimmed, cut into 2cm cubes
  • 1 tablespoon olive oil
  • 1 brown onion, cut into thin wedges
  • 200g button mushrooms, sliced
  • 2 tablespoons brown onion gravy powder
  • 1 sheet frozen ready-rolled 25% reduced-fat puff pastry, thawed
  • 2 tablespoons reduced-fat milk
  • tomato sauce, to serve

Method

  • Step 1 Spray four 1-cup capacity ceramic, ovenproof dishes with oil. Place flour and beef in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large saucepan over high heat. Add half the beef. Cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
  • Step 2 Reduce heat to medium. Add onion to pan. Cook for 3 minutes or until just tender. Add mushrooms. Cook for 2 to 3 minutes or until mushrooms start to soften. Return beef and juices to pan. Combine gravy powder and 1 cup hot water in a jug. Add to beef mixture. Season with pepper. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until gravy thickens. Spoon into prepared dishes. Set aside for 10 minutes to cool.
  • Step 3 Preheat oven to 200°C/180°C fan-forced. Cut pastry sheet into quarters. Place over dishes, trimming excess. Brush pastry with milk. Make 2 small cuts in pastry tops for steam to escape. Bake for 30 minutes or until pastry is golden. Serve with sauce.