Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Beef and mushroom pot pies with thyme crust

Name: Beef and mushroom pot pies with thyme crust
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4, 4 individual pot pies
Cuisine: british
Ingredients: For the pastry; you will have leftover if making pot pies; 315 g | 11oz plain (all purpose flour, plus more to dust); 185 g | 6.5oz cold unsalted butter (cubed); 45 g | 1.5oz vegetable shortening (or you can use all butter); 2 tbsp granulated sugar; 1 tsp fresh thyme leaves (chopped or use dried thyme); 1/2 tsp salt; 60 ml | 1/4 cup ice-cold water + 1 tbsp white wine vinegar; ; For the filling; 800 g | 1.6 pounds chuck (casserole steak, cut into small cubes); 2 tbsp plain flour; salt and freshly ground pepper to season; 1 large yellow onion (peeled and finely diced); 2 celery sticks (finely diced); 200 g | 7oz chestnut mushrooms (stems removed, sliced); 2 garlic cloves (peeled and minced); 3 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce; 125 ml | 1/2 cup beef or mushroom stock; 125 ml | 1/2 dark ale (I used Amstel dark plus more to deglaze pan); 2 bay leaves; 2 star anise; olive oil to fry; small egg (lightly beaten, for egg wash)

NUTRITION · PER SERVING180M COOK

CAL —·PRO —

CARBS ——

— TOTAL SUGAR

FAT ——

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual beef and mushroom pot pies with a buttery thyme crust. Hearty and warming, they're comfort food at its finest with a rich ale and herb-filled filling.

mainbritishcasserolebeef

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Ingredients

serves 4

For the pastry
you will have leftover if making pot pies
315 g | 11oz plain (all purpose flour, plus more to dust)
185 g | 6.5oz cold unsalted butter (cubed)
45 g | 1.5oz vegetable shortening (or you can use all butter)
2 tbsp granulated sugar
1 tsp fresh thyme leaves (chopped or use dried thyme)
1/2 tsp salt
60 ml | 1/4 cup ice-cold water + 1 tbsp white wine vinegar
For the filling
800 g | 1.6 pounds chuck (casserole steak, cut into small cubes)
2 tbsp plain flour
salt and freshly ground pepper to season
1 large yellow onion (peeled and finely diced)
2 celery sticks (finely diced)
200 g | 7oz chestnut mushrooms (stems removed, sliced)
2 garlic cloves (peeled and minced)
3 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp soy sauce
125 ml | 1/2 cup beef or mushroom stock
125 ml | 1/2 dark ale (I used Amstel dark plus more to deglaze pan)
2 bay leaves
2 star anise
olive oil to fry
small egg (lightly beaten, for egg wash)

At a glance

PER SERVING · TIME 180M