Golden Beef Pot Pies

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

1 tbsp olive oil

1 large onion, finely diced

2 garlic cloves, finely chopped

2 carrots, grated

2 celery stalks, finely diced

750 g (1 lb 11 oz) minced (ground) beef

2 tbsp tomato paste (concentrated puree)

2 tbsp plain (all-purpose) flour

2 tbsp Worcestershire sauce

2 cups (500 ml) beef stock (see note 1)

½ tsp cracked black pepper

1 puff pastry sheet, thawed

1 egg, whisked

½ tsp salt

Steamed peas and ketchup, to serve

Directions

Heat the olive oil in a large, heavy-based frying pan over high heat.

Add the onion, garlic, carrot and celery. Cook, stirring, for 4–5 minutes until softened.

Add the beef and cook for 4–5 minutes until browned.

Add the tomato paste and stir to combine.

Add the flour and stir to combine.

Add the Worcestershire sauce, beef stock and black pepper.

Bring to a gentle simmer and cook on the lowest setting for 20–25 minutes with the lid on.

Preheat the oven to 220°C (425°F) (200°C/400°F fan).

Cut the pastry into four squares. Divide the beef mixture between four 10 cm/4 inch (diameter) x 7 cm/23/4 inch (height) oven-safe ramekins.

Lay a square of pastry on top of each dish, over the filling, and, using your fingers, pinch and tuck the pastry around the edge of the dish to seal.

Brush the egg over the top of the pies and sprinkle the pastry with salt.

Bake for 20 minutes or until golden and crisp.

Serve with steamed peas and ketchup.

Nutrition

• Calories: 1092
• Total Fat: 81.1 g
• Saturated Fat: 25.4 g
• Trans Fat: 3.3 g
• Cholesterol: 147.3 mg
• Sodium: 1010.3 mg
• Total Carbohydrate: 48.1 g
• Dietary Fiber: 4.4 g
• Total Sugars: 9 g
• Protein: 35.8 g