Simply stamp out rounds from ready-made puff pastry for an easier but impressive alternative to old fashion steak pie.
SERVES 4 – PREP 20 MINS – COOK 1 HOUR 55 MINS
1 large onion, sliced
1tbsp sunflower oil
2tbsp seasoned flour
2tbsp Worcestershire sauce
1tbsp tomato puree
Few sprigs thyme
450ml hot beef stock
150g chesnut mushrooms, halved
225g puff pastry sheet, defrosted if frozen
1 egg, beaten to glaze
1 Heat oven to 170C, Gas 3. Fry steak and onion in a flameproof casserole for 10 mins
2 Stir in flour and cook for 1 min. Add Worcestershire sauce, tomato puree, thyme and beef stock. Season and bring to the boil.
3 Cover and cook in oven for 1 hour 30 mins. Meanwhile, grease 4 x 300ml ovenproof dishes (about 10cm in diameter). Upturn one of the dishes onto the pastry sheet and cut around. Repeat 3 more times.Place pastry rounds onto a greased baking sheet and score the top with a sharp knife. Chill.
4 Add the mushrooms to the stew, increase the oven temp to 220C, Gas 7.
5 Brush the pastry rounds with egg. Cook for 10-15 mins until golden brown.
6 Serve the stew in individual pots with their puff pastry “hats”.
Per Serving: 592 cals, 29g fat (12g saturated), 29g carbs
MONEYSAVER: Use minced beef instead of braising steak. Reduce oven cooking time to 45 mins.
MAKE IT SPECIAL: Serve up Boozy Beef Casserole! Switch 300ml of the beef stock for some of your favourite alcohol. Red wine works well, or try Madeira. Use red onions, and sundried tomato paste instead of the regular varieties, for extra flavour oomph.