- STEP 1
Pre-heat the oven to 160C/140C fan/gas 4. Prepare all your ingredients (for guideline on how to prepare our Exotic Mushrooms, visit our website www.mushroommeals.co.uk)
- STEP 2
In a large casserole dish, heat the olive oil on a high heat and seal the cubed beef on all sides, remove the beef from the dish and place onto a plate.
- STEP 3
Turn down the heat to medium, then add to the same casserole dish , the onion and carrot and cook until softened (about 10 minutes)
- STEP 4
Return the beef along with their juices back the dish along with the rest of the ingredients to the casserole dish. (Note: the herbs should be kept whole and tied in a bundle with some string so that the herbs give a subtle flavour to the pie.) If the stock doesn't quite cover the ingredients you can top up with a bit of water
- STEP 5
Give the whole thing a good stir and then place in the oven and slow cook for 2-3 hours
- STEP 6
Once cooked, remove from the oven and leave to cool slightly, turn the oven to 200C/ 180C fan/gas 6. Then spoon into individual pie dishes (18cm (l)/11cm (w)/5cm (h))
- STEP 7
Roll out the pastry and cut in half. Roll out the two halves so that they are slightly bigger than your pie dishes. Place each pastry sheet over each pie and firmly press down the edges to seal. Prick three holes in the centre of each pie, so that air can escape and place onto a baking tray.
- STEP 8
Put the pies into the pre-heated oven and bake for 30 minutes, until the pastry is golden and crispy. Serve with broccoli and mash potatoes and enjoy by candle light!