Beef and Vegetable Pies

Recipe author: EAT SMARTER
Beef and Vegetable Pies
2 h. 45 min.


for 6 cakes
3 tablespoons
39 ounces
chuck steak (cut into 2.5cm|1"" cubes)
onion (thickly sliced)
carrots (thickly sliced)
2 tablespoons
2 tablespoons
2 ½ cups
8 ounces
large Mushrooms (quartered)
16 ounces
print shopping list

Preparation steps

Step 1/10
Heat the oven to 150°C (130° fan) 300°F gas 2.
Step 2/10
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.
Step 3/10
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.
Step 4/10
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.
Step 5/10
Add the mushrooms to the dish and cook in the oven for 2 hours until the meat is tender.
Step 6/10
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.
Step 7/10
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)
Step 8/10
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.
Step 9/10
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.
Step 10/10
Bake the pies for 25-30 minutes until the pastry is golden brown and the filling is piping hot.