Pulled Beef Pie

Pies and chips for dinner is always a winner with the kids. Everyone enjoys it, no one complains and this Pulled Beef Pie is delicious! Made using leftover beef from our Slow Cooker Pulled Beef Recipe, the puff pastry makes it easy and simple to make.

Ingredients

1 tbsp Olive Oil
Around 500 g pulled balsamic beef
2 garlic cloves, diced
2 onions diced
2 carrots, diced
5-6 mushrooms, diced
1 cup peas
1 tsp thyme
3 tablespoon plain flour
1 cup beef stock
3/4 cup red wine
2 tablespoons tomato paste
Salt and pepper
12 puff pastry sheets
80g butter, melted
Sesame seeds (optional)

Instructions:

In a large pan, add oil onion and garlic, cooking for 3 minutes until soft. Add carrots and mushrooms, cooking for a further minute.
Add wine and allow to reduce for 1-2 minutes.
Add thyme and flour, stirring and cooking together for a minute, then add meat and peas.
Add stock and tomato paste, stirring together well and season to your liking. Simmer for 10-20 minutes to thicken the sauce, remember sauce will also get thicker once cool. Allow to cool.
When ready, preheat oven to 180 degrees.
Using spray oil or butter, grease a large casserole dish.
Using a chopping board, place one sheet of puff pastry onto it. Brush with butter and add another puff pastry sheet on top. Repeat to make your pastry 2 sheets high.
Place pastry into the casserole dish, being careful to ensure you leave enough hanging over the sides to fold back over to close the pie up. Tip: Cutting one stack in half and placing diagonally on either edge can give you the three points you need to close up the pie.
Once you have covered the bottom of your dish, fill with the cool meat and sauce.
Repeat the puff pastry process on the top, brushing with butter and sealing all the openings.
Brush the top with butter and sprinkle sesame seeds over.
Bake for 30 minutes until puff pastry is cooked and golden.
Serve and enjoy!