MUSHROOM & STEAK PIE
Takes 2hr 20min makes 4
1tbsp oil 450g braising steak, cubed 1 large onion, chopped 1 carrot, chopped 1 celery stick, sliced 2tbsp Worcestershire sauce
1tbsp tomato puree 2tsp thyme, chopped 450ml beef stock 1tsp gravy granules 125g puff pastry 200g baby chestnut mushrooms, halved 1 beaten egg, to glaze
1 Preheat oven to 170°C/fan 150°C/ Gas 3. Heat oil, steak, onion, carrot and celery in a casserole dish for 10min. 2 Add Worcestershire sauce, tomato puree, thyme, stock and gravy granules. Season and bring to the boil. Cook in the oven, covered, for 11⁄2hr. 3 Roll out pastry and cut out 4 lids using an upturned 200ml dish as a template. Place the lids on a baking sheet, score the tops and chill. 4 Add mushrooms to the filling and increase heat to 220°C/fan 200°C/ Gas 7. Brush pastry lids with the egg. Place meat at the bottom of the oven, pastry at the top. Cook for 10-15min.
quick bite Make the pastry in the Morning and keep in the fridge till you want to prepare the pies