So cute and delicious, you’ll have your man begging for more.
Like most men, my boyfriend is always up for a #dirtystreetpie on the way home from a big night out. There’s nothing wrong with that, but sometimes I do wish instead of reaching for the over-processed, nutrient-devoid 7/11 kind, he’d at least look at some other options.
So if only in an effort to convince my SO that there is life outside of food that comes in packets, this weekend I plan to roll up my selves and get cooking this beauty; beef and onion pot pies with mushy peas, and let us both enjoy a healthy option that should go down a treat!
- 500g beef chuck steak, cut into small, diced pieces
- 2 tbsp olive oil
- Seasoned plain flour, for dusting
- 2 onions, thinly sliced
- 1 clove garlic, finely chopped
- 400ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp finely chopped thyme
- 1 cup coarsely grated cheddar
- 2 sheets good quality store-bought shortcrust pastry
- Lightly beaten egg, for brushing
- 200g frozen peas
- 3 mint sprigs
- 20g butter, diced
- 1 tbsp pouring cream
- 2 tsp malt vinegar
1. Heat 1 tbsp olive oil in large frying pan over medium-high heat. Dust beef in seasoned flour, shaking off excess and add to pan. Cook until well browned all over and set aside.
2. Meanwhile, heat another tablespoon of olive oil in a saucepan, add onion and garlic and cook, stirring occasionally for about 7 minutes until onion is tender.
3. Add the browned beef, stock, Worcestershire sauce and thyme, season to taste with salt and freshly ground pepper, reduce heat to medium and simmer gently, stirring occasionally for about 45 minutes until the beef is very tender.
4. Cool to room temperature, then divide among six individual ovenproof bowls or ramekins (about 1 cup-capacity), refrigerate to cool completely, then scatter the tops of each with a little cheddar.
5. Preheat oven to 180°C. Cut out rounds from the pastry large enough to overhang the sides of your dishes by about 1cm. Brush edges with a little egg wash, then place over beef mixture, egg wash side down (the egg wash will help seal the pastry to the dish).
6. Pierce or score a hole in the top of each pie, brush pastry with egg wash and bake until for about 15 minutes until pastry is golden brown.
7. Meanwhile, cook peas and mint in a saucepan of boiling salted water for about 2 minutes until tender, drain, discard mint and pulse in a small food processor with butter and cream to combine. Season to taste and just before serving stir though vinegar. Spoon on top of pies and serve.
Serves 4 to 6