Ingredients
Serves 6600 grams grass fed scotch fillet
1 onion, roughly diced
2 garlic cloves, roughly diced
¼ cup flour
250 ml canola oil
50 g butter
Sea salt
Pepper
¼ bunch thyme
1 bottle 375 mls Coopers pale ale
250 ml veal stock
150 g button mushrooms
1 bay leaf
500 g puff pastry
1 egg
Splash milk
Method
Dice beef into 4 cm cubes, dust with flour and seasoning.
In a hot pan, caramelise beef until golden.
Add onions and garlic, sauté until soft.
Add quartered button mushrooms, cook until golden brown.
Add Coopers ale and reduce by half.
Add thyme, bay leaf and stock, cook for approximate 40-50 mins or until beef is tender and sauce is nicely reduced.
Check seasoning and cool until required to fill pie mould.
Fill ramekins with pie filling.
Cut circles of puff pastry to cover dish with 2 cm excess.
Brush with egg wash, place over pie dish.
Mark the pastry in a decorative manner, bake in a pre heated oven at 180°C for 30-40 minutes or until golden brown.
Serve with creamed potato and crushed minted peas, enjoy and happy Anzac day!!