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.