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Beef and mushroom pies

A slow-cooked beef and mushroom pie made with tender gravy beef, red wine and rosemary, finished with golden puff pastry.

At a glance

8H 25M
6

Ingredients

  • ½ cup (75g) plain flour
  • 1.2kg gravy beef
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 1 cup (250ml) dry red wine
  • 400g portobello mushrooms, coarsely chopped
  • 1 large onion, coarsley chopped
  • 1 large carrot, coarsely chopped
  • ¼ cup (60ml) caramelised balsamic vinegar
  • 3 cloves garlic, crushed
  • 7 sprigs rosemary
  • 2 sheets butter puff pastry, partially thawed
  • 1 egg, lightly beaten mashed potato and peas, to serve

Method

  1. Place flour in a large bowl and season well. Add gravy beef and toss to coat.

  2. Heat olive oil in a large frying pan over high heat. Brown the gravy beef all over for about 8–10 minutes. Remove and reserve pan juices. Transfer beef to a 4.5L slow cooker.

  3. Add remaining flour and tomato paste to the pan juices. Cook, stirring, for 1 minute. Gradually whisk in red wine and 3 cups (750ml) water until smooth. Bring to the boil, then pour over the beef.

  4. Add mushrooms, onion, carrot, balsamic vinegar, garlic and one rosemary sprig. Stir to combine. Cover and cook on low for 8 hours or until beef is very tender. Discard rosemary.

  5. Shred beef coarsely using two forks and stir back through the sauce. Season to taste. Spread mixture onto a tray and refrigerate until completely cold.

  6. Preheat oven to 200°C (180°C fan-forced). Lightly oil six 1¾-cup ramekins.

  7. Cut six pastry rounds using a ramekin as a guide. Fill ramekins with the beef mixture, top with pastry and press edges to seal. Pierce the centre, brush with egg and sprinkle with sea salt.

  8. Bake for 25 minutes or until pastry is golden and puffed. Serve with mashed potato and peas.

Recipe inspired by Australian Women’s Weekly Food.