Beef and Vegetable Pies
2 h. 45 min.
Heat the oven to 150°C (130° fan) 300°F gas 2.
Heat 2 tablespoons oil in a frying pan and add the meat in batches, until browned on all sides. Remove the meat from the pan as it browns and put into a large casserole or baking dish.
Heat the remaining oil in the frying pan and cook the onion and carrots for about 5 minutes, until the edges are beginining to brown. Transfer to the casserole or dish.
Stir the flour into the frying pan, scraping up any residue from the pan. Add the Worcestershire sauce and beef stock, stirring all the time, and bring to a boil. Cook for 1 minute, stirring constantly. Season to taste and then pour into the casserole or dish.
Add the mushrooms to the dish and cook in the oven for 2 hours until the meat is tender.
Divide the meat mixture between 6 x 425 ml|15 fl oz pie dishes and leave to cool. Heat the oven to 220°C (200° fan) 425°F gas 7.
Roll out the pastry on a floured surface and cut out 6 rounds (you may need to re-roll the pastry to get all 6)
Roll out the pastry trimmings into a strip about 7.5 x 35 cm|3" x 14" and cut it into 6 to make borders for the pies. Dampen the edges of each dish with water and place a strip of pastry around the rim of each one, pressing down well.
Dampen the pastry strips and place one pastry round on top of each dish and seal carefully. Flute the edges by pinching with your finger and thumb.
Bake the pies for 25-30 minutes until the pastry is golden brown and the filling is piping hot.