Steak & Carrot Pot Pies
Perfect meal to prepare ahead. Also very handy if you stash a few in the freezer for a hectic day ahead. You can find porcelain pie holders at Arkadia Home. Even non-stick options are also available. Get ready for some kitchen baking fun!
Prepare 20 mins
Cook 20–25 mins
1 tbsp olive oil
700g Beef Knuckle, cut into 3cm dice
1 Onion, diced
2 Large Carrots, diced
200g Chestnut Mushrooms
1 Garlic Clove, crushed
1 tbsp essential Waitrose Plain White Flour
400ml Beef Stock
2–3 tbsp Worcestershire Sauce
320g Puff Pastry Sheet
Preheat the oven to 200ºC. Heat the oil in a large saucepan and add the steak. Cook for 3–5 minutes, turning occasionally, until browned all over. Remove with a slotted spoon and set aside.
Add the onion, carrots and mushrooms to the pan. Cook over a medium heat for 8–10 minutes, stirring often, until softened. Add the garlic and cook for a further minute.
Stir in the flour, then gradually add the stock and Worcestershire sauce, mixing well. Season and bring to a simmer, return the steak to the pan, then cook gently for 5 minutes.
Lay the pastry sheet on a clean work surface and place 6 x 250ml pie dishes upside down on top of it. Cut around each one to make a pastry lid for each pie (you can roll the pastry a little larger if you need to).
Divide the steak mixture between the pie dishes and top each one with a pastry lid, crimping the edges to seal. Make a small hole in the top of each pie, place on a baking tray and bake for 20–25 minutes, until the pastry is risen and golden. Serve with green vegetables.
Recipe & photo courtesy of Waitrose.