Made a delicious beef and mushroom pie this weekend, it was so easy!
500g beef cubes
1 large onion, diced finely
2 large carrots, cut into small pieces
beef stock (or beef stock cubes)
rosemary, basil and your favourite herbs
2 cloves garlic
2 tsp ginger
4 large potatoes
500g puff pastry (you can make your own, but it takes forever!)
5 white mushrooms, chopped
oil for frying
Heat a bit of butter and olive oil in your pan
Coat beef cubes in flour, and fry til browned.
Par cook your carrots and potatoes until almost almost cooked
In a separate pot, fry your garlic, onions, ginger, herbs til translucent.
Add browned beef, stock and about a litre of water, and bring to the boil. Whilst this is boiling, knead your puff pastry out until it's nice and elastic and not too thick. Coat a pie dish with spray n cook, and layer the pastry over it to create a base.
By this time your water should be becoming a nice hearty stew. Add the potatoes and carrots at this stage and continue to cook down until you are happy with the flavour and consistency.
Fill your base with the stew mixture, and cover with the remainder of the pastry. The idea is to use one piece of pastry to cover the mixture, so there are no gaps. Push together the edges of the pastry until there are no gaps. I usually fold them over to make a pretty, decorative crust.
MOST IMPORTANT: Ensure you poke two slits into the top of the pastry, to let the steam out. If you do not do this the pastry will become soggy and not cook through properly.
Brush the top with a milk mixture, this will create a lovely brown crust
Bake for approximately 40 mins, or until the crust is golden and crispy.