Gravy Beef

Chunky Vegetable & Beef Pies

INGREDIENTS

Makes 10 Pies

PIE FILLING

1 leek

1 carrot

1 zucchini

2 potatoes

500g button mushrooms

500g diced gravy beef

1 tin chopped tomatoes

1 cup barbeque sauce

½ cup coconut aminos sauce

1 teaspoon liquid smoke

2 tablespoons olive oil

¼ cup water

½ cup (your choice of) butter

ASSEMBLY

1 x 10 pack puff pastry

Sesame seeds (to top pies with)

10–12 mini pie dishes or large muffin tins

METHOD

PIE FILLING

1. Set up your chopping board on a non-slip surface. Cut potatoes in half lengthways, then again lengthways into quarters. Slice each length into smaller pieces.

2. Place potatoes into a small saucepan and cover with water. Bring to the boil with the lid on, then remove lid and reduce heat to medium-high. Cook for a further 30 minutes until tender. Strain and set aside.

3. Quarter the mushrooms. Heat a large frying pan over high heat and add ¼ cup butter. Once melted, add mushrooms and stir to coat. Cook until all liquid has evaporated, stirring frequently.

4. While mushrooms cook, prepare remaining vegetables. Slice carrot and zucchini in half lengthways, then into 1cm slices. Slice leek lengthways and finely cut into slivers.

5. Slice gravy beef into strips, then cube. Add beef to mushrooms and stir well. Add remaining ¼ cup butter.

6. Once beef starts to brown, add carrot and zucchini. Stir to combine. When zucchini begins to brown, add leek.

7. Lower heat to medium, stir, and cover with a lid.

8. Add the following to the pan and stir well:

   1 tin chopped tomatoes

   1 cup barbeque sauce

   ½ cup coconut aminos sauce

   1 teaspoon liquid smoke

   2 tablespoons olive oil

   ¼ cup water

9. Stir continuously until the sauce begins to bubble and thicken into a sticky texture.

10. Stir through cooked potato, ensuring all ingredients are well coated in gravy.

ASSEMBLY

1. Preheat oven to 180°C.

2. Spread pastry sheets on the bench to defrost.

3. Generously coat pie dishes or muffin tins with oil or butter.

4. For muffin tins: cut each pastry sheet into four pieces and use one per tin.
   For mini pie dishes: drape a full sheet over each dish and gently press into the base, leaving edges to fold over as the top.

5. Spoon filling into each pie, leaving a small gap at the top.

6. For pie dishes: fold edges up and over the filling.
   For muffin tins: top with another pastry square or use a large circle cutter for a neat lid.

7. Wet your hands and lightly tap pastry tops. Sprinkle with sesame seeds.

8. Bake for 20–25 minutes, or until golden brown.

9. Serve immediately, or store in an airtight container for up to 5 days in the fridge or 1 month in the freezer.