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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From The Wee Bush pub. Ingredients:
1/2 frozen puff pastry, defrosted |
1 lb ground sirloin or 1 lb lean ground lamb |
6 ounces mushrooms, sliced |
1 1/2 cups frozen chopped onions |
2 teaspoons dried thyme, crushed |
2 tablespoons all-purpose flour |
12 fluid ounces reduced-sodium fat-free beef broth |
1 tablespoon pickapeppa sauce or 1 tablespoon hp steak sauce or 1 tablespoon low-sodium steak sauce |
1/2 cup frozen peas, rinsed and drained (optional) |
Directions:
1. Preheat oven to 450°F.
2. On a lightly floured surface, roll out the pastry to a 6-inch square.
3. Using a sharp knife, cut into twelve 1/2-inch strips.
4. In a heavy skillet over medium-high heat, brown the meat, mushrooms, and onion until the meat is no longer pink, about 5 minutes.
5. Sprinkle the mixture with thyme and flour.
6. Add the beef broth and steak sauce; cook, stirring, for 5 minutes.
7. Stir in the peas, if using.
8. Spoon the mixture into individual casserole dishes about 5 inches in diameter.
9. Arrange two pastry strips in a wide X over each casserole.
10. Place a third strip across the center.
11. Press the overhangs firmly to the sides of the casseroles to seal.
12. Bake until the pastry is puffed and golden brown, about 12 minutes.
13. Serve each pie with a pint of ale.
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