You can't go wrong with homemade pot pies. Filled with beef, pumpkin and rosemary and served with smashed peas, this dish is the ultimate warming meal.
Serves44
Cook time2 hr 25 mins2 hour 25 minutes
Prep time20 mins20 minutes, + 15 mins cooling time
+ 15 mins cooling time
Ingredients
2 tbsp olive oil
600g Coles Australian Beef Chuck Casserole Steak, trimmed, cut into 2cm pieces
2 celery sticks, chopped
1 brown onion, chopped
2 tbsp plain flour
2 tbsp tomato paste
1 cup (250ml) beef stock
1 tbsp chopped rosemary
2 dried bay leaves
250g pumpkin, peeled, diced
100g cup mushrooms, halved
1 sheet puff pastry, just thawed
1 Coles Brand Australian Free Range Egg, lightly whisked
500g frozen peas
1/3 cup (80ml) thickened cream
Mint leaves, to garnish
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Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Cook the beef, in batches, for 5 mins or until browned all over. Transfer to a plate.
Step 2
Heat remaining oil in same pan over high heat. Add celery and onion. Cook, stirring occasionally, for 5 mins or until softened. Add flour. Cook for 1 min. Add tomato paste and stir to combine. Add stock, rosemary, bay leaves and 2/3 cup (160ml) of water. Season. Stir to combine. Bring to the boil. Return beef to pan and reduce heat to low. Cover and simmer for 1 hour 30 mins. Add the pumpkin and mushroom. Cook for a further 20 mins or until beef is tender. Set aside for 15 mins to cool slightly.
Step 3
Preheat oven to 220°C. Line a baking tray with baking paper.
Step 4
Use a 9.5cm round pastry cutter to cut 4 discs from the pastry. Place on the lined tray. Brush with egg. Bake for 15 mins or until pastry is puffed and golden.
Step 5
Meanwhile, cook peas in a saucepan of boiling water for 3 mins. Drain. Return to pan. Add cream and season. Use a wooden spoon or potato masher to coarsely crush.
Step 6
Divide beef mixture among ramekins or serving bowls. Top with pastry. Sprinkle with mint. Serve with smashed peas.
Beef, pumpkin and rosemary pot pies with smashed peas
Serves44
Cook time2 hr 25 mins2 hour 25 minutes
Prep time20 mins20 minutes, + 15 mins cooling time
+ 15 mins cooling time
Ingredients
2 tbsp olive oil
600g Coles Australian Beef Chuck Casserole Steak, trimmed, cut into 2cm pieces
2 celery sticks, chopped
1 brown onion, chopped
2 tbsp plain flour
2 tbsp tomato paste
1 cup (250ml) beef stock
1 tbsp chopped rosemary
2 dried bay leaves
250g pumpkin, peeled, diced
100g cup mushrooms, halved
1 sheet puff pastry, just thawed
1 Coles Brand Australian Free Range Egg, lightly whisked
500g frozen peas
1/3 cup (80ml) thickened cream
Mint leaves, to garnish
Description
You can't go wrong with homemade pot pies. Filled with beef, pumpkin and rosemary and served with smashed peas, this dish is the ultimate warming meal.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Cook the beef, in batches, for 5 mins or until browned all over. Transfer to a plate.
Step 2
Heat remaining oil in same pan over high heat. Add celery and onion. Cook, stirring occasionally, for 5 mins or until softened. Add flour. Cook for 1 min. Add tomato paste and stir to combine. Add stock, rosemary, bay leaves and 2/3 cup (160ml) of water. Season. Stir to combine. Bring to the boil. Return beef to pan and reduce heat to low. Cover and simmer for 1 hour 30 mins. Add the pumpkin and mushroom. Cook for a further 20 mins or until beef is tender. Set aside for 15 mins to cool slightly.
Step 3
Preheat oven to 220°C. Line a baking tray with baking paper.
Step 4
Use a 9.5cm round pastry cutter to cut 4 discs from the pastry. Place on the lined tray. Brush with egg. Bake for 15 mins or until pastry is puffed and golden.
Step 5
Meanwhile, cook peas in a saucepan of boiling water for 3 mins. Drain. Return to pan. Add cream and season. Use a wooden spoon or potato masher to coarsely crush.
Step 6
Divide beef mixture among ramekins or serving bowls. Top with pastry. Sprinkle with mint. Serve with smashed peas.
