Steak and Ale Pot Pies
SERVES 4
PREP & COOK 2 HOURS
■ ¼ cup plain flour
■ 1kg chuck steak, trimmed, cut into 3cm cubes
■ 2 onions, finely chopped
■ 200g cup mushrooms, sliced
■ 2 tblsps tomato paste
■ 330ml bottle ale/beer
■ 1 beef stock cube, crumbled
■ 2 tblsps Worcestershire sauce
■ 1½ tblsps chopped fresh (or 1½ tsp dried) thyme leaves, plus sprigs to garnish
■ 3 sheets frozen puff pastry, just thawed (see Tip)
■ 1 egg, lightly beaten
1 Place flour in a large bowl. Season with salt and pepper. Toss beef in seasoned flour to coat.
2 Heat an oiled, large, deep frying pan over medium to high heat. Add beef in three batches. Cook, turning occasionally, for about 5 minutes, or until well browned. Remove.
3 Add onions to same pan. Cook, stirring for 2 to 3 minutes, or until soft. Add mushrooms and tomato paste. Cook, stirring for a further 2 minutes.
4 Return beef to pan. Stir in ale, stock cube, sauce, 1 tblsp thyme and 1 cup hot water. Bring to boil. Reduce heat. Simmer, covered, for 35 minutes. Uncover. Simmer a further 25 minutes, stirring occasionally until meat is tender and gravy has thickened.
5 Divide mixture among four ovenproof pie dishes (350ml capacity). Place on an oven tray. Cool slightly.
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