Easy Steak and Mushroom Pie

Ingredients

• 1.2 kg stewing/casserole steak
• 2 medium onions
• 500 g mushrooms
• 250 ml ruby port
• 2 beef stock cubes
• Cornflour (may be needed to help the sauce thicken)
• 2 tbsp redcurrant jelly
• 1 pack ready rolled puff pastry (exactly how much you'll need depends on the shape and size of your pie dish)
• A little milk
• Salt

Instructions

1. 1

   Pre-heat the oven to 170ºC/150ºC fan.

2. 2

   Chop the steak (1.2kg) into chunks about 1" square.

3. 3

   Peal and slice the onions (2 medium). Slice the mushrooms (500g).

4. 4

   Put the meat, mushrooms and onions into a large casserole dish.

5. 5

   Add the port (250ml), 2 beef stock cubes and then add enough water to just cover the meat and vegetables.

6. 6

   Pop a lid on and bake in the oven for 3 hours until the meat is soft and tender. At this point your sauce should be quite thick (like gravy). If it's still a little watery then scoop out a couple of tablespoons of the hot liquid, and put it into a cup with a tablespoon of cornflower. Mix to combine and the stir it into the casserole.

7. 7

   Mix in the redcurrant jelly (2 tbsp) and season with salt if needed (I tend to find that due to the salt content in the stock cubes I don't need to add any more but it's all down to your personal taste).

8. 8

   Turn up the oven to 220ºC/200ºC fan

9. 9

   Pour everything into a large pie dish (or six individual dishes), cut out your pastry to the right size and pop it on top. Gently press down the edges to help them stick to the top of the dish.

10. 10

    Brush a little milk on top and pop it into the oven for 20-25 minutes until the pastry is golden brown.