Beef and Mushroom Pie (3 in 1)

Method11 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F.

2. 2

   Step 2: Set out four oven-safe ramekins, each with a capacity of 1⅔ cups, on a baking tray.

3. 3

   Step 3: Use the rim of a ramekin as a guide to cut four round lids from the thawed puff pastry sheet. Set any pastry scraps aside and keep the four lids cool until needed.

   Uses 1 thawed ready-rolled puff pastry sheet, 25 × 25 cm / 10 × 10 inches

4. 4

   Step 4: Heat the olive oil (2 tbsp) in a large heavy-based pan over medium-high heat.

   Uses 2 tbsp olive oil

5. 5

   Step 5: Add the diced onion (1) and minced garlic (2) and sauté for 2 minutes, stirring.

   Sauté onion and garlic · 2 minUses Pan with heated olive oil · 1 onion, diced · 2 garlic cloves, minced

6. 6

   Step 6: Add the pea-sized diced carrots (2) and sauté for 1 minute, stirring.

   Sauté the carrots · 1 minUses Sautéed onion and garlic · 2 carrots, diced to pea-sized pieces, about 1½ cups

7. 7

   Step 7: Add the sliced mushrooms and sauté for another 1 minute, stirring.

   Sauté the mushrooms · 1 minUses Vegetables after adding carrots · 1½ cups sliced button mushrooms

8. 8

   Step 8: Add the already cooked shredded beef, its braising sauce, frozen peas, crushed tomatoes (1 cup), tomato paste (3 tbsp), water (1 cup), dried thyme (1 tsp), dried oregano (1 tsp), 1 tsp filling salt and black pepper. Bring to a simmer and simmer for 3 minutes, stirring to combine. Taste and add extra salt only if needed.

   Simmer the complete filling · 3 minUses Sautéed onion, garlic, carrots and mushrooms · 2 cups ready cooked shredded beef cheeks from red-wine braising leftovers · 1½ cups sauce from the same cooked red-wine beef cheeks · 1 cup frozen green peas · 1 cup canned crushed tomatoes · 3 tbsp tomato paste · 1 cup water · 1 tsp dried thyme

9. 9

   Step 9: Divide filling among the four ramekins without overfilling, leaving room for the lids. Set any excess filling aside and refrigerate it. Top each filled ramekin with one prepared pastry round and cut a small steam vent in each lid.

   Uses Filling for four ramekins; excess set aside · Four pastry rounds cut from the sheet

10. 10

    Step 10: Brush the lids with the lightly beaten egg, discarding unused wash. Bake on the tray for about 20–25 minutes, checking from 20 minutes, until the pastry is puffed and dark golden and the filling is hot throughout, at least 74°C / 165°F in the centre.

    Bake the four pies · 20 minUses Four assembled pies · Beaten egg for brushing the four lids

11. 11

    Step 11: Leave the four baked pies to stand for 5 minutes before serving.

    Rest the baked pies · 5 minUses Four baked beef and mushroom pies