Steak and Mushroom Pie
Serving suggestions: Serve with mashed potato and an ice-cold Coca-Cola Zero Sugar.
Prep: Cook: |
25 mins 50 minutes |
|
Serves: | 4 portions |
Ingredients |
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500g steak pieces |
500g mixed pack of carrot and parsnip |
1 large onion |
3 celery sticks |
1 leek |
175g mushrooms sliced |
200g bacon |
3 sprigs thyme |
320g pack of ready made puff pastry (defrosted) |
directions
- Peel and dice the onion, carrot and parsnip. Wash and slice the leeks and celery.
- Cut the bacon into small squares.
- Add 1 tbsp of olive oil to a pot over medium heat. Once the oil is hot, add the steak pieces and bacon pieces. Sear until golden brown, add the onion and cook for a further 5 minutes.
- Dissolve the beef stock cubes in one litre of water following the directions on the pack. Add the stock to the pot and cook for a further 30 minutes until the steak pieces begin to become tender.
- Add the remaining vegetables to the pot and cook for a further 15 minutes. Add the sliced mushrooms and thyme.
- Add gravy granules to thicken the mixture and place in a casserole dish.
- Roll out the defrosted puff pastry to a size that will cover the casserole dish. Prick all over with a fork to allow steam to evaporate.
- Crack the egg into a bowl and add 2 tbsp of milk. Mix together. Brush the top of the puff pastry with the egg and milk mixture.
- Place in the oven at Gas Mark 6 /220 degrees until the pie lid is golden brown.