- 2 tsp olive oil
- 1 medium red onion, coarsely chopped
- 300 g swiss brown mushrooms
- 2 clove(s) fresh garlic, crushed
- 2 tbs plain flour
- 1/4 cup(s) tomato paste, (70g)
- 1 cup(s) beef stock, (250ml)
- 2 tsp fresh thyme, leaves
- 480 g trimmed beef chuck steak, (buy 600g) fat trimmed, cut into 2.5cm pieces
- 130 g lamb kidney, (buy 2x 75g) small, trimmed thinly sliced
- 1 individual reduced-fat puff pastry, just thawed
- 1 x 3 second spray(s) oil spray
Heat 1 teaspoon oil in a medium saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mushrooms, garlic and 2 tablespoons water. Increase heat to high and cook for 2 minutes or until mushrooms have softened. Add flour and cook, stirring, for 1 minute. Add tomato paste, stock and thyme and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Cook beef, in batches, turning, for 5 minutes or until browned. Transfer to a bowl. Cook kidneys, turning, for 2 minutes or until lightly browned.
Add beef, kidneys and 1 cup (250ml) water to mushroom mixture and stir to combine. Bring to the boil. Reduce heat and simmer, covered, for 1 hour or until beef is tender. Remove from heat and set aside to cool for 15 minutes.
Meanwhile, preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1L (4-cup) capacity ovenproof pie dish with oil.
Spoon beef mixture into prepared dish. Top with pastry, pressing edges with a fork to seal. Trim excess. Bake for 15–18 minutes or until pastry is golden. Serve.
- SERVING SUGGESTION: Steamed frozen peas, snow peas and sugar snap peas. TIP: You can use an extra 150g of beef chuck steak instead of the lamb kidneys.