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Categories:
oil onion clove garlic sirloin steak lamb kidneys mushrooms stock red wine brown gravy powder Worcestershire sauce mixed herbs pastry green beans
Viewed: 45 - Published at: 4 years agoIngredients
- 1 tbsp oil
- 1 None onion, chopped
- 1 clove garlic, minced
- 1 lb sirloin steak, trimmed, cut into 3/4 inch cubes
- 4 None lamb kidneys, trimmed, chopped
- 7 oz mushrooms, quartered
- 1 2/3 cups stock or water
- 1/2 cup red wine
- 2 tbsp brown gravy powder
- 1 tbsp Worcestershire sauce
- 3/4 tsp dried mixed herbs
- 1 sheet frozen puff pastry, thawed, quartered
- None None steamed green beans, to serve
Method
- In a large saucepan, heat oil over medium heat. Saute onion and garlic for 3-4 mins, until tender. Add beef and cook for 2-3 mins, until seared on all sides. Add kidneys and mushrooms. Cook, stirring, for 2-3 mins.
- Meanwhile, whisk together stock, wine and gravy powder until smooth. Stir into meat mixture along with Worcestershire sauce and herbs. Bring to a boil, stirring, and cook until thickened. Reduce heat to low. Simmer, covered, for 25-30 mins, until beef is tender.
- Preheat oven to 400°F. Spoon beef filling between 4 individual ramekins. Top each ramekin with a square of puff pastry, trimmed to fit. Bake for 10-15 mins, until pastry is golden brown. Serve pot pies with steamed green beans.
