These pot pies maybe be small but they sure are mighty! They are packed full of nutritious veg and organic diced beef creating the perfect beef and ale pie. Studies have shown that organic beef contains 50% more beneficial omega-3 fatty acids that non-organic produce; so, you really can pack in a lot of essential nutrients with these meals.
- 450g organic diced beef from Helen Browning’s
- 2 tablespoons rapeseed or olive oil
- 3 large carrots, peeled and roughly chopped
- 2 tablespoons plain flour
- 75g fresh or frozen peas
- 2 medium onions, peeled and chopped
- 600ml pale ale or good, hot beef stock
- 2 garlic cloves, peeled and crushed
- 2 teaspoons tomato purée
- 1 tablespoon Worcestershire sauce
- 2 large sprigs fresh thyme
- 2 bay leaves
- ½ x 500g pack shortcrust pastry
- 1 egg, beaten
- Heat the oil in a large frying pan on a moderate heat. In a large plastic bag add the flour and seasoning. Add the beef and toss in the seasoned flour.
- Cook the beef in batches for 3-4 minutes until brown, turning occasionally. Transfer to a large casserole dish.
- In the same frying pan cook the onions, garlic and carrots for 3-4 minutes and transfer to the casserole dish.
- Add the peas, ale or stock, tomato purée, Worcestershire sauce, thyme and bay leaves. Bring to the boil, reduce the heat, cover and cook on the hob for 1½ hours, stirring occasionally. Cool slightly and remove the bay leaves.
- Preheat the oven to 200°C, 180°C, Fan, Gas mark 6.
- Spoon the beef equally into four 300ml round or oval ovenproof dishes. Brush the edges of each dish with water.Roll out the pastry on a lightly floured surface and cut four equal rounds of pastry to fit the pie dishes and seal around the edges. Make a small hole in the centre of each pie to allow the steam to escape.
- Place on a large baking sheet and bake for 20 until pastry is golden brown.
- Serve with seasonal vegetables, crusty bread or mashed potatoes and any hot gravy from the pan.