Beef, Mushroom And Guinness Pot Pies

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Line pie shells with parchment paper and fill with pie weights. Bake blind for 10 mins. Remove paper and weights and bake for another 5 mins. Let cool.

3. 3

   Meanwhile, heat 1 tbsp olive oil in a large saucepan over high heat. Toss beef in flour then saute for 3-4 mins, until browned. Set aside. Add remaining oil and saute mushrooms and onion for 3-4 mins, until onion is tender. Add tomato paste and garlic. Cook for 1 min. Return beef to pan along with Guinness, stock and bay leaf. Bring to a boil then reduce heat and simmer, partially covered, for 1 hour, stirring occasionally, until beef is tender. Let cool and discard bay leaf.

4. 4

   Distribute filling between pie shells. Brush edges with egg. Drape puff pastry over top and trim edges. Press edges with a fork to seal then brush tops lightly with egg. Cut a small air vent in the center of each pie and bake for 20-25 mins, until puffed and golden brown.

* Per serving · 4 servings · Values may vary.