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

  1. Preheat oven to 160oC
  2. Toss beef in seasoned flour. Heat oil in heavy based casserole dish and brown beef, remove and set aside.
  3. Add butter and sauté vegetables.
  4. 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.
  5. 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
Small Portabello