This is a great recipe to either make as a whole pie or make as individual pies, you can make with pastry cases or just add meat and top with pastry. I find a good stout beer works best with this recipe, over a light or blond beer, so if you use that it will taste different. I make mine with just the pastry top as we like to watch our carb intakes and it just makes it a bit less, if you just do a top, so you get to enjoy a little naughtiness with a little less guilt. If you choose to make fully enclosed pies, pastry top and bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.

Ingredients

2 Small onions, diced
100g bacon, chopped (about 10 slices)
600g premium beef mince
1 Teaspoon garlic powder
200g mushrooms, sliced
50ml Dry red wine
1/2 cups beer, a good stout
2 Tablespoon Worcestershire sauce
2 Tablespoons Bisto instant gravy granules
1 tablespoon parsley, chopped
puff pastry

Method

1. Preheat oven to 200.C.

2. Saute onion and bacon until onion softens & bacon is cooked.

3. Add mushrooms to pan and cook until soft, add mince, cook until browned, add garlic stir cooking 1 minute.

4. Add wine and beer, simmer for about 5 Min’s.

5. Add Worcestershire sauce, bisto and parsley.

7. Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) and bake about 20 min’s or until pastry is cooked and browned.

Serve as is or with mash and peas as I did.

All photos taken by me unless otherwise stated.