Aussie Steak & Portobello Mushroom Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300F (150C).
  • In a large bowl, combine flour, paprika, and salt and pepper to taste.
  • Toss the cubed meat in the flour mixture.
  • Heat the oil in a large skillet, and brown the beef in batches over high heat, adding a touch more oil if necessary.
  • Place beef in an ovenproof casserole dish, together with the can of chopped tomatoes, garlic, onion, celery, mushrooms, stout, stock, thyme, 1 teaspoon salt and freshly ground black pepper.
  • Cover casserole dish tightly, and cook in the oven at 300F (150C) for 2 to 2 1/2 hours, until tender, stirring every 30 minutes.
  • Cool completely and proceed with the recipe, or refrigerate for up to three days in advance.
  • To make the pies, preheat oven to 400F (200C).
  • Butter the rims of 8 individual pie dishes or ramekins.
  • From each sheet of puff pastry, cut two thin strips of pastry along the vertical edge, 1/3" wide and 4" long, plus 2 circles to fit the tops of the pie dishes (8 strips and 8 circles in total).
  • Spoon the meat filling into the dishes, then press a strip of pastry around the rim of each.
  • Brush the rims with some beaten egg, then place the pastry lids on top and press all around each edge to seal.
  • Brush each pastry top with the remaining egg yolk.
  • With a sharp knife make 3 piercings in the top of each pie.
  • Bake in the oven for 35 minutes, or until golden brown and heated through, and serve the Australian way, with tomato ketchup.
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