Sunday, August 29, 2010

Steak and Mushroom Pie

Try this healthier homemade alternative to the traditional meat pie. Only a top layer of reduced fat puff pastry is used. The bottom layer consists of oven roasted potato slices. I used a pressure cooker to make the filling and achieve nice tender chunks of beef quickly.

Steak and Mushroom Pie
1 tbsp olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
600g diced rump steak or casserole beef
2 potatoes, sliced in 1/2cm thick slices lengthways
8 button mushrooms
1/2 cup carrot puree
2 ripe tomatoes, finely chopped
2 bay leaves
1 tbsp Worcestershire sauce
1 tsp sugar
Salt and pepper to taste
1 cup frozen peas
1 sheet reduced fat puff pastry

  1. Place potato slices on oven tray and roast until golden. Set to the side.

  2. Heat olive oil in pressure cooker. Saute onion and garlic, then add beef to brown.

  3. Add in all remaining ingredients except peas, and salt and pepper. Simmer until beef is tender and sauce has reduced.

  4. Turn off heat, add in peas and season with salt and pepper.

  5. To assemble pie, first line pie dish with roasted potato slices. Top with meat mix. Finally, lay puff pastry sheet on top.

  6. Trim pastry, pierce with steam holes.

  7. Bake pie in moderate oven for about 30min or until puff pastry is golden.

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