Ingredients

700 g   lean beef mince 2 tbsp   olive oil 1   large onion, diced 2 cloves   garlic, crushed 250 g   field mushrooms, sliced 250 g   button mushrooms, quartered 1 tbsp   flour 2 tbsp   dijon mustard 2 tbsp   tomato paste 1 cup   red wine 1 cup   beef stock 2 tbsp   fresh thyme leaves 4   sheets butter puff pastry 1   egg yolk

Method

1.   In a heavy-based saucepan, heat oil. Add onion and garlic, cook for 2 minutes. Add sliced mushrooms, saute until browned. Add mince and cook until well browned. 2.   Sprinkle in flour, stir well then add mustard, tomato paste, red wine and beef stock. 3.   Reduce heat and cook for 20 minutes until thick. Add thyme leaves and divide mixture between four 1 1/2 cup capacity oven-proof dishes. 4.   Top each one with puff pastry, brush with beaten egg yolk. 5.   Place in a preheated oven of 200C for 10 minutes until pastry is golden.

Tip:

For a more sophisticated pie, substitute shin beef for mince and cook until tender, approximately 90 minutes, before assembling pies.

Serving Suggestion:

Serve with green steamed vegetables.