Beef, Tomato and Mushroom Pot Pies
Recipe GLPR68125f75fcaa9d
Savory individual pot pies filled with tender beef, earthy mushrooms, and tangy tomato sauce, topped with golden puff pastry and baked until crispy. A comforting, rustic main course that brings rich flavors together in every bite.
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Ingredients
2 tablespoons olive oil
300 g beef rump steak, trimmed and cut into bite-sized pieces
200 g button mushrooms, sliced
1 onion, sliced
1 tablespoon fresh thyme leaves
1 garlic clove, sliced
400 g canned crushed tomatoes
sea salt
cracked black pepper
1 sheet store-bought puff pastry
1 egg, lightly beaten
Directions
Heat olive oil in a large skillet over medium-high heat. Add the chopped beef pieces and cook for 4-5 minutes, stirring occasionally, until browned on the outside. Transfer to a plate.
In the same skillet, add sliced onions and cook for 3-4 minutes until softened. Add sliced garlic and cook for 1 minute until fragrant.
Add sliced mushrooms and thyme leaves to the skillet. Stir and cook for 5 minutes until the mushrooms release their liquid and begin to soften.
Return the browned beef to the skillet. Pour in the canned crushed tomatoes and stir well to combine. Season with sea salt and cracked black pepper to taste. Simmer for 10 minutes until the flavors meld and the filling thickens slightly. Remove from heat and cool slightly.
Preheat your oven to 400°F (200°C). Divide the cooled beef and tomato filling evenly among six oven-safe ramekins or individual pot pie dishes.
Cut the puff pastry sheet into six pieces, each large enough to cover the top of a ramekin with a slight overhang. Place one pastry piece on top of each filled ramekin, pressing the edges gently against the sides to seal.
Brush the top of each pastry with the beaten egg to create a golden finish. Place the pot pies on a baking sheet.
Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown. Let cool for 2-3 minutes before serving.
