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    Steak and carrot pie

    • Preparation time: 20 minutes
    • Cooking time: 20-25
    • Total time: 40-45 minutes 40 minutes

    Makes: 6


    1 tbsp olive oil
    2 x 340g packs essential
    Waitrose British Beef Frying Steak, cut into 3cm dice
    1 onion, diced
    2 large carrots, diced
    200g pack  button mushrooms
    1 garlic clove, crushed
    1 tbsp plain flour
    400ml beef stock
    2–3 tbsp Lea & Perrins Worcestershire Sauce
    320g Jus-Rol Light Puff Pastry Sheet


    1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large saucepan  and add the steak. Cook for 3–5 minutes, turning occasionally, until  browned all over. Remove with a slotted spoon and set aside.

    2. Add the onion, carrots and mushrooms to the pan. Cook over a  medium heat for 8–10 minutes, stirring often, until softened. Add the  garlic and cook for a further minute.

    3. Stir in the flour, then gradually add the stock and Worcestershire  sauce, mixing well. Season and bring to a simmer, return the steak  to the pan, then cook gently for 5 minutes.

    4. Lay the pastry sheet on a clean work surface and place 6 x 250ml pie  dishes upside down on top of it. Cut around each one to make a pastry  lid for each pie (you can roll the pastry a little larger if you need to).

    5. Divide the steak mixture between the pie dishes and top each one  with a pastry lid, crimping the edges to seal. Make a small hole in the  top of each pie, place on a baking tray and bake for 20–25 minutes,  until the pastry is risen and golden. Serve with green vegetables.

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    Cook’s tip

    To get ahead, try making these pies in foil trays, wrap them in  clingfilm and freeze. To cook, remove the clingfilm and bake from  frozen, ensuring the filling is piping hot before serving.


    Average user rating

    4 stars