Steak, leek & mushroom pie
Comforting chunky pie - perfect to celebrate British Pie Week
Serves 2
498 kcal per serving
Prep time: 15 mins
Cooking time: 70 mins
Ingredients
200g lean diced beef
1 garlic clove, crushed
2 leeks, chopped
300ml water
100g chestnut mushrooms, quartered
150g light puff pastry
black pepper, freshly ground
1 onion, chopped
2 tsps thyme, freshly chopped
4 tsps gravy powder
2 tomatoes, quartered
Method
Preheat the oven to 200C, 400F or Gas Mark 6.
Preheat a non-stick pan. Dry-fry the beef with the garlic and onion until sealed.
Add the leeks to the pan and dry-fry for 2-3 minutes until soft.
Add the thyme and water.
Mix the gravy powder with a little water and stir in along with the mushrooms.
Simmer gently for 35 minutes to allow the mixture to thicken and the beef to tenderise, stirring occasionally then transfer to an ovenproof dish. Place the cut tomatoes on top before covering with the pastry.
Season well with black pepper and place in a preheated oven for 20-25 minutes until golden brown.
Serve with a selection of fresh vegetables.
TIP - Make the base the day before, then top with pastry and bake in the oven
