Beef PieπŸ‚πŸ‚πŸ‚

IMG_4528.JPG

Ingredients:
2 tablespoon olive oil
500g rump steak, diced
2 medium brown onion, finely diced
150g button mushroom, thickly sliced
1 tablespoon fresh rosemary leaves
2 tablespoon tomato paste
1 tablespoon plain flour
2 1/2 cup Campbell real beef stock
1/2 teaspoon Salt and dash of black pepper
1/4 cup fresh flat leaf parsley, chopped
1 cup frozen peas
Pampas puff pastry

Method:
1. Heat oil in a wok over medium heat, add the steak and cook for 4-5 min until browned

IMG_4499.JPG
2. Add onion and cook for 2-3 min, stirring often until soft

IMG_4500.JPG
3. Add mushroom, rosemary, tomato paste and flour, stir to combine and cook for a further 2 min

IMG_4501.JPG
4. Add beef stock and bring to the boil

IMG_4502.JPG

5. Season with salt and pepper, reduce heat and sinner for 1 hour or until beef is tender and liquid is reduced.

IMG_4503.JPG
6. Stir through parsley and peas and allow to cool completely

IMG_4504.JPG

7. Heat up pie maker, and make pie accordingly.

IMG_4527.JPG

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s