STEAK****Steak and Mushroom Pot Pies

By Unblond1

24/12/15 - VG for both. Bit of work when you initially make them, but it makes 3 freezer portions as well.

Ingredients

• FOR TOPPING:
• 1 lb. steak of choice, diced into bite-sized pieces (It called for "braising steak" but I used a rib-eye from Tarini's)
• 4 tbsp flour
• 12 slices smoked bacon, chopped
• 2 cups hot beef stock or consome (1 can + water)
• 1 cup red wine
• 4 tbsp dried wild mushrooms, soaked 1 cup boiling water
• (reserving the mushroom 'stock')
• 6 banana shallots, roughly chopped - I used a large white onion but either would work
• 3 garlic cloves, finely chopped
• 16 oz mixed or button mushrooms, diced
• 3 tbsp tomato paste
• Dash Worcestershire sauce
• 4 fresh thyme sprigs
• 2 tbsp flat leaf parsley, finely chopped
• Olive oil, as needed, to fry
• Salt and pepper to season
• ___________
• 1 egg yolk beaten with 1 tbsp milk to glaze
• 400 About 400g | 14 oz all-butter puff pastry - NOT OUR FAVOURITE
• OR:
• Purchased pie crust
• OR:
• Cheddar Biscuit Topping - see my recipe
• OR:
• Gruyere Biscuit Topping - see my recipe

Details

Servings 8

Preparation

Step 1

Add the chopped bacon to a large pot or pan and fry over medium heat until slightly crisp. Remove to paper towels to drain and set aside.

Trim the beef of any large fat pieces. Season liberally with with salt and pepper. Add the flour and toss the meat to coat.

Fry the meat in the hot fat in batches for a couple of minutes until browned. Set the meat aside.

Add the shallots and garlic to the pan with a little olive oil if needed. Turn the heat down and fry for a few minutes until softened.

Strain the wild mushrooms, reserving their liquid. Pat dry and chop finely.

Add all the mushrooms to the frying pan (adding more oil if necessary) and cook for a few minutes. Add the thyme leaves, Worcestershire sauce and tomato paste.

Add the stock, wine and mushroom liquid, bring to the boil then reduce heat to a simmer. Cover partially and cook for 1 1/2 - 2 hours, stirring occasionally, until the meat is tender and most of the liquid has cooked off. (Time may need to be adjusted, depending on what type of steak you use - I cooked it just under an hour at a fairly vigorous simmer but if you used a tougher steak, it would need longer)

Cool, check the seasoning and add the chopped parsley. Portion and freeze.

If using puff pastry, pre-heat oven to 400F. Roll out your pastry to at least 5mm thick and cut out rounds large enough to cover dishes with a generous overhang. Brush the edges of the dishes with the egg wash, then place pastry lids on top pressing slightly to seal edges. Brush the top of the pastry lids with the egg wash and pierce a couple of holes using a chopstick or a sharp knife for the steam to escape.

Bake on top of a baking tray to catch any spillage for about 40-45 minutes. Cool for ten minutes before serving.

Nutrition Facts - 8 Servings (before topping)

Amount Per Serving
Calories 256.9
Total Fat 13.9 g
Saturated Fat 3.8 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 48.7 mg
Sodium 558.2 mg
Potassium 215.6 mg
Total Carbohydrate 8.2 g
Dietary Fiber 0.8 g
Sugars 1.7 g
Protein 18.7 g