Mushroom and Beef and Beer Pot Pie
PREP TIME: 15 Min
COOK TIME: 20 Min
SERVES: 2
- Salt and pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 onions, halved and sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, sliced
- 250g Small Portabello ‘Casserole’ Mushrooms, thickly sliced
- 2 C (500ml) beer
- 1 Tbsp tomato paste
- 2 potatoes, finely sliced
- 30g butter melted
- 500g braising beef, cubed
- Flour
Method
- Preheat oven to 160oC
- Toss beef in seasoned flour. Heat oil in heavy based casserole dish and brown beef, remove and set aside.
- Add butter and sauté vegetables.
- Return beef, add beer and tomato paste and bring to the boil. Cover and cook in the oven for 2-3 hours or until the beef is tender.
- Divide beef between 4 -6 small oven proof dishes or bowls, top with potato slices, brush with butter and return to the oven for 20-30 minutes or until the tops are golden and crispy.
MADE WITH
Small Portabello Mushrooms
