Beef & Mushroom Pies

Beef & Mushroom Pies


250g Harvey Beef Scotch Fillet, cut into chunks

2 cups button mushrooms, roughly chopped

1 clove garlic, crushed

3 tbsp plain flour

3 tbsp tomato paste

2 tbsp olive oil

1 tbsp cranberry sauce

2 tbsp Worcestershire sauce

2 sprigs rosemary

1 tbsp seeded mustard

3 cups beef stock

4 sheets frozen puff pastry

2 eggs, beaten

Salt and pepper to taste



Add the beef and flour to a zip lock bag and toss to coat the pieces evenly in the flour. Heat a heavy based, large saucepan and add the olive oil, rosemary and beef and season well. Turn the beef to lightly brown on all sides. Reduce the heat and add the cranberry, mustard, tomato paste and Worcestershire. Cook for a few minutes, stirring continually. Add the stock. Turn the temperature right down to a low simmer.

Cook for at least 45 minutes or longer, stirring every 5 to 10 minutes. Grease a deep muffin pan and line with puff pastry. When the meat is meltingly tender, spoon it into the pie shells and top with a disk of pastry.

You can make sure the top joins the bottom by brushing the edges of the bottom lightly with egg. Glaze the top with a brush of egg and pierce the centre with a knife. Place the pies in a 180C oven and bake for a further 20 minutes or until the pastry is golden.



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