Beef & Mushroom Pot Pies








Preparation Time



hours Stove Top

Cooking Time

  • 1 kg chuck beef, cut into baseball sized pieces
  • Olive oil
  • 2 cloves garlic, minced
  • 1 brown onion, diced
  • 200 g whole swiss button mushrooms
  • 400 g can crushed tomatoes
  • 200 mL red wine
  • 300 mL water (don’t add if using a slow/pressure cooker)
  • 1 x 40 g sachet McCormick Slow Cookers Beef & Mushroom Ragout Recipe Base
  • Frozen puff pastry sheets, thawed
  • 1 egg, lightly beaten
  1. Heat 1 tsp olive oil over high heat in a large pot. Add the beef in two batches to avoid stewing, and sear each piece on all sides until browned (1-2 minutes on each side). Remove and set aside on a plate.
  2. Turn the stove down to medium heat and add another 1 tsp olive oil. Add garlic and onion and sauté for 2 minutes.
  3. Add mushrooms, crushed tomatoes, red wine, water and McCormick Slow Cookers Beef & Mushroom Ragout Recipe Base. Stir to combine. Return the beef and any pooled juices to the pot and bring to a simmer, then reduce heat to low so it's barely bubbling. Cover and cook for 2 hours or until the beef is soft and tender enough to shred.
  4. Remove beef and coarsely shred. Then, return the beef to the pot and simmer for a further 30 minutes uncovered, or until the sauce has reduced and thickened.
  5. Preheat oven to 220C. Spoon beef filling evenly among six 1½-cup (375ml) ramekins. Use a pastry cutter to cut rounds from pastry. Brush with egg. Bake for 20-25 mins or until pastry is golden brown and puffed. Serve.
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