All recipesComfort ClubSteak pies 4 portionsSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for4600g diced beef100g onion, diced100g mushrooms, chopped1 tbsp plain flour100ml red wine1/4 tsp dried rosemary1/4 tsp dried thyme1 bay leaf1 beef stock pot1.5 tbsp tomato purée1 tbsp gravy granules1 sheet puff pastry1 egg, beatenMethod1Coat the diced beef in the flour and season with salt and pepper.2Brown the beef chunks in a little spray oil in a large pan for a few minutes—just get some color on them, they don’t need to be cooked all the way through!3Put the beef chunks in a slow cooker (switched off for now) and set aside.4In the same pan, fry the onion and mushrooms until they start to soften; add these to the slow cooker.5Add the wine (if using), herbs, stock pot, tomato purée, and 400ml boiling water to the slow cooker.6Season with some black pepper and cook on low for at least 8 hours.7At the end of cooking, stir the gravy granules through and leave to rest for 10 minutes.8Share the beef mixture between 4 ramekins.9Cut the puff pastry into the shape of the top of your ramekins and place it on top of the beef mixture; make a small hole on top so the steam can escape.10Brush the top of each pie with beaten egg and bake at 200°C for 25-30 minutes until puffed up and golden.11Serve with your favorite sides!12Notes:13I only needed 40g pastry per ramekin; you can save what’s left for another dish!14You could just make one big pie dish instead of 4 individual ones!#BeefComments Sign in to leave a comment.Be the first to leave a note.
