Beef and Mushroom Pub Pies

It’s hard to believe the weekend is over – that September is nearly behind us – and the hectic outside world will soon be howling at my door yet again. Before that happens, I wanted to share one last recipe with you. Here’s to weekend blogging!

One of Hubby’s favorite things to eat are pot-pies. Chicken pot pies, beef stew pot pies. He adores pot pies. Me? I could take ’em or leave ’em – that is until last winter, when I made my own “pot pie” using puff pastry. These were easy to make and perfect on a cold evening. Winter nights aren’t far away – so I thought I’d share this delicious recipe for “Pub Pie” to warm you from the inside out.

Beef and Mushroom Pub Pies
½ frozen puff pastry sheet, defrosted
1 pound round steak, ground
6 ounces mushrooms, sliced
1 Onion, finely chopped
2 teaspoons crushed dried thyme
2 tablespoons all-purpose flour
1 ½ cups fat-free low-sodium canned beef broth
1 tablespoon bottled steak sauce
½ cup frozen peas & Carrots, rinsed with cold water and drained

Preheat oven to 450 degrees.

Chop steak into chunks. Fit food processor with a blade and chop meat to a medium ground texture. Set aside until ready to use.

On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips.  (Or you can just cut squares to fit over your ramekins. That’s what I did, reserving remaining pastry to decorate tops of pub pies.)

In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink (about 5 minutes). Sprinkle mixture with thyme and flour.

Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas & carrots. Spoon mixture into 6 ramekins; about 3 inches in diameter.

Arrange pastry over filling, tuck and fold to fit. If desired, decorate tops with any remaining scraps of pastry.

Place ramekins on a baking sheet to prevent spillage. Bake until pastry is puffed and golden brown, about 15 minutes.

Carefully remove pies from baking sheet. Place ramekins on plates for ease of serving.

Enjoy!

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