Breadcrumbs

Beef and carrot pot pies

The days are getting shorter and the nights cooler, which means it’s time to bring out the comfort foods! These individual pot pies are like a warm hug in a bowl – and they’re easy to make. Enjoy them on a rainy night in, perhaps with a glass of red.

Makes 4 pies

1kg chuck steak, cut into 2cm pieces

1/3 cup plain flour

3 tbsp olive oil

1 red onion, chopped into 1cm pieces

1 leek, chopped into 1cm pieces

2 cloves garlic, chopped

1 tsp paprika

1 cup red wine (see tip)

4 baby carrots, cut into 1cm pieces

1½ cups beef or vegetable stock

1 egg, lightly beaten

2 sheets frozen puff pastry, partially thawed

1 tbsp sesame seeds
 

  1. Preheat oven to 220°C. Dust steak with well-seasoned flour and set aside.
  2. Heat ¼ of the oil in a large casserole pot with a lid on medium high heat. Pan fry steak in two or three batches until brown on all sides, being careful not to overcrowd the pan, then transfer to a plate. Repeat with remaining steak. 
  3. Add a little more oil to pan as needed and lower heat to medium. Sauté onion and leek until translucent and tender, then add garlic and paprika and cook for another 2 minutes.
  4.  Return meat to the pan, add wine and let simmer for 1-2 minutes. Add carrots and stock and stir to combine. Cover with a lid and cook for 1-1.5 hours, until steak is tender and almost falling apart. Remove lid and let simmer over a low heat to reduce liquid if needed.
  5. Divide mixture between 1-cup capacity ovenproof ramekins. Cut out a circle of pastry for each ramekin, big enough to leave a small overhang. Brush each ramekin rim with egg wash and carefully place pastry on top to create a lid. Brush pastry with more egg wash and scatter sesame seeds on top.
  6.  Bake pies in oven until golden and risen, about 8-10 minutes. Transfer to individual plates to serve.
     

Top tip: If you don’t have any red wine handy, simply use vegetable or beef stock instead.

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