Beef Pot Pie

Beef Pot Pie

1.5 kg stewing beef, cut into 1" pieces

1 large onion, diced

3 carrots, diced

2 celery sticks, diced

250 g mushrooms, sliced

2 cloves garlic, minced

1 tsp paprika

1 tsp thyme

1 tsp Rosemary 

1 tsp oregano

2 bay leaves

2 cups strong beef stock

1 tbsp flour mixed with 50 ml water

Salt and pepper to taste

1 roll of ready made puff pastry, rolled out slightly

1 egg, beaten

Brown beef in a large pot. Remove and set aside. 

In the same pot, fry onion, carrots, and celery until soft approximately 10 minutes. Add the mushrooms and garlic and fry for 5 minutes. Add paprika and herbs. 

Pour in the stock and add the beef back into the pot. Stir to combine and reduce heat. Cover and allow to simmer gently for 1 1/2 - 2 hours. 

Increase heat and add flour mixture. Allow sauce to simmer rapidly and thicken for approximately 10 minutes. 

Preheat oven to 180 degrees C. 

Divide the filling between 4 - 6 oven proof dishes. 

Cut the pastry into squares large enough to cover the dishes. Brush the rim of the dishes with beaten egg, then place the pastry on top, pinching the pastry onto the rim. 

Cut two slits into each pie to allow steam to escape and brush with the rest of the beaten egg. 

Place in the oven and bake at least 30 minutes until the pastry is cooked through and golden brown. 

Remove from oven and serve immediately.