Curried Beef & Mushroom Pot Pies
Prep time: 15 mins
Cooking time: 35 mins
Serves: 4
Ingredients
- ¼ quantity frozen Big batch bolognese, thawed overnight in the fridge (3-cup portion)
- 2 Tbsp extra virgin olive oil
- 450g button mushrooms, sliced
- 2 tsp fresh thyme leaves
- 1 Tbsp curry powder
- Sea salt flakes and freshly ground black pepper, to season
- 2 sheets frozen ready-rolled
- puff pastry, partially thawed
- 1 free-range egg, lightly beaten
- Smashed peas, sour cream and flat-leaf parsley leaves, to serve
Method
- Put defrosted bolognese sauce into large saucepan. Stir in 125ml water, then set over medium heat, stirring occasionally, for 15 minutes or until hot.
- Meanwhile, heat oil in large non-stick frying pan over medium-high heat. Add mushrooms and thyme. Cook for 5 minutes, then stir in curry powder and cook for a further 5 minutes until mushrooms are tender. Stir into bolognese mixture, then season.
- Preheat oven to 200°C fan-forced.
- Place four 1 ¼-cup-capacity ovenproof dishes on a large oven tray.
- Cut pastry into four rounds, about 2cm wider than the opening of the ovenproof dishes to allow for overhang.
- Divide bolognese mixture evenly into dishes. Put pastry rounds on top, pressing pastry onto the sides of each dish to adhere. Using scissors, cut a cross in the centre of each. Brush with a little egg, then season with pepper. Bake for 20 minutes or until pastry is golden.
- Serve pies with smashed peas, sour cream and parsley.
Budget Tip
Make one large pie to bulk out the meal and serve six people. Accompany with mashed potato and vegetables on the side.
Cook’s Tip
Smash peas with a fork then add a spoonful of mint sauce and a dollop of butter. The sweetness from the mint will pair well with the kick from the curry powder in the main sauce.
Recipe from Market Magazine.
