Farm406

55 farm406 INGREDIENTS: • 1 ½ pounds stewing beef (I used chuck steak cut into chunks) • 1 large onion diced • 3 carrots diced • 4 celery sticks diced • ½ pound mushrooms sliced • 2 cloves garlic crushed • 2 teaspoons smoked paprika • 1 teaspoon dried thyme • 1 teaspoon dried rosemary • 1 teaspoon dried oregano • 2 bay leaves • 2 cups strong beef stock • 1 tablespoon flour mixed with milk • ⅓ cup milk • 6 ounces dark stout beer (you drink the rest of the can) • salt & pepper to taste • 1 roll ready-made puff pastry rolled out slightly • 1 egg beaten Steak and Mushroom Pot Pies INSTRUCTIONS: 1. For the filling, brown the beef in a large pot. Remove and set aside. 2. In the same pot, fry the onion, carrots and celery stalks until soft and fragrant (about 10 minutes). 3. Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs. 4. Pour in the stock, beer and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 - 2 hours. 5. When the meat is tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the flour and milk mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes. 6. Preheat the oven to 350° F. 7. Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size). 8. Cut the pastry into squares big enough to cover the dishes, it doesn't have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim. 9. Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg. 10. Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.

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