Tender Beef Pie

Name: Tender Beef Pie
Ingredients: olive oil; 1 onion, chopped finely; 180 g mushrooms, sliced thinly; 450 g beef steaks, cubed; 1 small carrot, diced; 1 teaspoon garlic powder; 1/2 cup corn kernel; 1 cup Guinness stout (or other dark stout); 3/4 cup peas; 1 tablespoon tomato paste; 1 tablespoon tomato sauce; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 1 cup water; 2 teaspoons beef stock granules; 1 tablespoon cornflour, mixed with a little water; 1 egg, slightly beaten; 1 sheet puff pastry

18 ingredients

7 steps

Ingredients

olive oil
1 onion, chopped finely
180 g mushrooms, sliced thinly
450 g beef steaks, cubed
1 small carrot, diced
1 teaspoon garlic powder
1/2 cup corn kernel
1 cup Guinness stout (or other dark stout)
3/4 cup peas
1 tablespoon tomato paste
1 tablespoon tomato sauce
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 cup water
2 teaspoons beef stock granules
1 tablespoon cornflour, mixed with a little water
1 egg, slightly beaten
1 sheet puff pastry

Directions

1

Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.
2

In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.
3

Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min's, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.
4

Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.
5

Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.
6

Place pies in oven and bake for approx 20 Min's until pastry top is browned.
7

Serve immediately.