This is no ordinary pie. This steak and mushroom pie is sensational. It may take you longer to make this pie, but the wait is worth it. Make a number of pies up and freeze any that you will not use straight away. I like small pies, but this recipe can be used for family sized pies as well as individual pies.

Heat a small pot with the vegetable oil. Chop the onion, garlic and mushrooms and fry off in the pot until brown. Add the steak and fry until the juices are released. This could take up to 15 minutes. After 15 minutes add the beef stock, chopped rosemary, paprika and mustard. Simmer the steak and mushroom mix for 2 hours. You may need to top the steak mix with water so it won’t burn.

Place your short crust pastry onto a flat surface. Place a small plate on to the pastry and with a sharp knife, cut around the plate. Place the pastry into your pie moulds. Place the steak and mushroom mix into the pie mould. Cut a smaller piece of pastry and place it on top of the pie. Bake the pies in a per-heated oven on 375F for 12 minutes or until the pastry is golden brown.

1 pound chunky diced beefsteak

1 onion

1 clove garlic

1 cup mushrooms

5 cups beef stock

1 stalk fresh rosemary

½ teaspoon paprika

1 teaspoon mustard

3 sheets short crust pastry

1 tablespoons vegetable oil

Time to make 1 hr Serves 4-6 individual pies