Beef & Red Wine Pot Pie


2kg Gravy Beef diced

250gm Bacon diced

1 Red Onion quartered

250gm Mushrooms

½ cup Balsamic Vinegar

1 teaspoon minced Garlic

1 cup Red Wine

500ml Beef Stock

¼ cup Tomato Paste

2 sheets ready-made Puff Pastry


  1. Heat a large frypan (I used an electric frypan) and spray with oil. Add onion and garlic and fry 2 mins.
  2. Add bacon and fry a further 2 mins then add mushrooms (I left mine whole) and continue to fry for a further 2 mins.
  3. Add half of the Balsamic Vinegar and cook until ingredients begin to caramelise.  Remove bacon, onion and mushrooms from pan and put in a bowl.  Pour remaining balsamic over ingredients in bowl and set aside.
  4. Allow fry pan to reheat and spray with oil.  Add beef and brown, if using a smaller fry pan, cook beef in batches so that it doesn’t stew, take out each batch and add it to your mushroom and bacon mix.
  5. Return beef, bacon and mushroom mix to frypan.  Add red wine, beef stock and tomato paste.  Cook on low to medium heat for 45mins to 1 hour or until sauce has reduced and meat is tender.
  6. Preheat oven to 220 degrees.  Grease eight 1 cup ramekins.
  7. Cut rounds from pastry to fit the top of ramekins
  8. Spoon beef mixture into ramekins and top with pastry rounds, tucking edges in around the ramekin. Cut two small air holes in top of pastry.
  9. Spray top of pastry with oil and bake in hot oven for 25-30 mins or until pastry is puffed and golden.

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