Spicy Beef Pot Pies. Whether cooking for family or hosting a dinner party, these hearty pot pies will have everyone coming back for seconds.
1 tbsp olive oil, plus extra to drizzle
600g gravy beef, cut into 2cm pieces
1 onion, thinly sliced
200g button mushrooms, thickly sliced
2 tbsp plain flour
2 tsp sweet paprika
1 cup beef stock
1 tbsp tomato paste
2 tbsp sour cream
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
2 sheets ready-rolled shortcrust pastry
2 sheets ready-rolled puff pastry
1 egg, lightly whisked
1kg potatoes, cut into quarters
2 tsp salt flakes
1 lemon, zest only
Heat oil in a large casserole pan over high heat. Add half the beef. Cook, turning, for 5 minutes or until brown all over. Repeat with remaining beef.
Add onion and mushrooms to pan. Cook, stirring, for 5 minutes or until onion softens. Return beef to pan, sprinkle with flour and paprika. Cook for 1 minute or until well combined.
Add beef stock and tomato paste. Cook covered, over low heat, for 1 hour 15 minutes or until beef is tender. Remove from heat and set aside to cool. Add sour cream, Worcestershire sauce and mustard. Season with salt and freshly ground black pepper.
Preheat oven to 200°C. Line four 2 cup-capacity pie dishes with shortcrust pastry. Line with baking paper and fill with baking beans. Blind-bake pastry for 15 minutes or until lightly golden. Remove paper and baking beans.
Meanwhile, spoon beef mixture into pastry cases. Top with discs of puff pastry and brush pastry with egg wash. Bake for 20-25 minutes or until pastry is golden and puffed.
Line baking tray with baking paper. Place potatoes on tray. Drizzle with oil and season with salt and lemon zest. Bake potatoes for 30 minutes or until golden brown. Serve hot pies with zesty lemon potato wedges.