It's called cheats beef pie because you'll feel you've gotten away with something incredible that was incredibly easy to make. A rich, soul-satisfying beef filling, with a flaky pastry lid.
Serves : 4
| Difficulty level : Easy
1 tbs olive oil
1 brown onion, diced
500g beef, minced
500g beef, diced
1 1/2 cups (390g) passata
200g button mushrooms
2 sheets puff pastry, thawed
1 pouch Bare Bones® Red Wine Jus with Rosemary and Thyme
Preheat oven to 200°C.
Pour olive oil into medium sized saucepan, place over med/high heat and sautee onion for 2 minutes.
Add minced and diced beef. Brown for 5 minutes. Follow with Bare Bones® Red Wine Jus with Rosemary and Thyme, passata, button mushrooms, salt, oregano and one teaspoon pepper. Bring to the boil, reduce heat and simmer with lid on for 20 minutes.
In the meantime place four 250ml ramekins top down onto the pastry. Using a knife cut around the edges and place pasty circles onto a baking tray.
Sprinkle with remaining pepper and bake for 12 minutes or until golden and puffed. Remove from oven and set aside.
Ladel beef mixture into ramekins and top each with a puff pastry lid. Serve immediately alongside garden salad of choice and remaining Bare Bones® Red Wine Jus with Rosemary and Thyme.