This pot pie has it all; tender pieces of succulent sirloin, bursts of earthy mushroom, a deep-bodied red wine sauce and of course, a crispy layer of golden puff pastry.
- 2 large carrots, diced
- 2 stalks of celery, diced
- 1 large white onion, diced
- 4 cloves of garlic, diced
- 1,2kg sirloin, cut into cubes
- 250g mushrooms
- 4 sprigs thyme
- 1 cup red wine
- 500ml beef stock
- Puff pastry
- 1 large egg
- Warm a pot over a low heat, add a tablespoon of the olive oil and sauté the carrots, celery, and onion until golden brown.
- Add the garlic, thyme, mushrooms and sirloin. Saute until the meat has a golden brown texture and the mushrooms are cooked through.
- Deglaze the pot with the red wine and let it reduce down to a thick consistency. Add the beef stock and let everything simmer for roughly 2 hours or until the meat is starting to fall apart.
- Season the mix with salt and pepper, to taste, then empty the mix into a baking dish.
- Flatten the mix and let it cool down for roughly 30-45 minutes. While it cools, pre-heat the oven to 180C.
- Roll the puff pastry out and lay it over the beef and mushroom mix. Egg wash the puff pastry before putting it in the oven.
- Bake for 15 to 20 minutes or until the pastry has turned a golden brown.