Tender slow-cooked beef and golden mushrooms in a beautifully rich gravy, topped with crisp, buttery puff pastry. Made with our Grass Fed Beef Stock Pots, these individual pot pies are a delicious way to warm up a chilly winter evening.
Preparation time: 20 minutes
Cooking time: Approximately 2 hours 25 minutes
Total time: Approximately 2 hours 45 minutes
Serves: 4
Difficulty: Easy–moderate
Broth: The Little Bone Broth Co Grass Fed Beef Stock Pots
Ingredients
• 650g beef chuck or blade steak, cut into 2–3cm cubes
• 1 Little Bone Broth Co Beef Stock Pot (50ml)
• 250g brown mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, finely diced
• 2 cloves garlic, crushed
• 2 tbsp plain flour
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 400ml hot water, plus extra if needed
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp olive oil
• 1 tbsp butter
• 2 sheets ready-rolled puff pastry, or enough for four pie tops
• 1 egg, lightly beaten
• Black pepper, to taste
Method
1. Preheat the oven to 160°C (140°C fan bake).
2. Heat the olive oil in a large ovenproof casserole dish over medium-high heat. Brown the beef in batches, then transfer to a plate.
3. Add the butter, onion, carrots and mushrooms to the dish. Cook for 5–7 minutes until softened and the mushrooms begin to turn golden.
4. Add the garlic and tomato paste, cooking for another minute.
5. Sprinkle over the flour and stir for 1 minute.
6. Gradually add the hot water, stirring to make a smooth sauce. Stir in the Beef Stock Pot until dissolved, then add the Worcestershire sauce, thyme and bay leaf.
7. Return the beef and resting juices to the dish. Bring to a gentle simmer.
8. Cover and cook in the oven for approximately 1 hour 45 minutes to 2 hours, until the beef is fork-tender. Add a splash of water if needed.
9. Remove from the oven. Discard the bay leaf and check the gravy. If too thin, simmer uncovered on the stovetop until thick enough to coat a spoon. Allow the filling to cool slightly.
10. Increase the oven temperature to 200°C (180°C fan bake).
11. Divide the beef filling between four ovenproof ramekins or small pie dishes, leaving space at the top.
12. Cut the puff pastry into pieces slightly larger than each dish. Lay over the filling, press gently around the edges to seal, and cut a small steam hole in each lid.
13. Brush with beaten egg and bake for approximately 20–25 minutes until the pastry is puffed and golden and the filling is bubbling hot.
14. Rest for 5 minutes before serving with green vegetables or mashed potatoes.
A Little Bone Broth Tip
Our Grass Fed Beef Stock Pots are ideal for creating rich, savoury pie gravies. One little pot adds delicious, slow-cooked flavour to the beef and mushrooms, making this comforting winter dinner something special.
Simple ingredients. Delicious meals. Real family cooking.
