Please don't forget to <> this page or <>

Meat and mushroom English pub pies

(Makes 4 servings)

1 pound (480g) ground beef sirloin

½ frozen puff pastry sheet (one-fourth of a 17 ¼ ounce, 525g package)

6 ounces (180g) mushrooms, sliced

1 ½ cups frozen, chopped onion

2 teaspoons (10ml) crushed dried thyme

2 tablespoons (18g) all-purpose flour

1 tablespoon (15ml) bottled steak sauce

1 ½ cups (360ml) fat-free, low-sodium canned beef broth

½ cup (72g) frozen peas, rinsed with cold water and drained.

Method:   Preheat oven to 450oF (230oC) Gas mark 8.   Onto a lightly floured surface roll the pastry to 6 inch (15cm) square.   Use your sharpest knife to cut 12   ½ inch strips.

Over medium-high heat, in a heavy pan brown the beef, onion and mushrooms until the beef is not pink any more, around 5 minutes.   Sprinkle flour and thyme over the mix.      Add beef broth and steak sauce; cook while stirring for 5 minutes.   Put in the peas.   Spoon stew into individual casserole dishes about 5 inches diameter (12.5cm).   Put two pastry strips in a wide X over each casserole.   Put a third one across the centre.   Press pastry overhangs firmly to sides of the casserole dishes to seal.   Cook until pastry is puffed and golden brown, probably around 12 minutes. 

Click to visit Gary's Diabetic Recipes