Delicious recipe that you should try!
- Cook Time : 45 minutes
- Yield : 4 servings
- Beef frying steaks, all visible fat removed, cut into bite-size pieces - 300g
- Ready prepared lamb's kidneys, white cores removed, roughly chopped - 100g
- Carrot, peeled and finely cubed - 1
- Celery stalk, finely cubed - 1
- Baby button mushrooms - 200g
- Onion, finely chopped - 1
- Worcestershire sauce - 2 tbsp
- Garlic salt - 1 tsp
- Finely chopped fresh thyme - 1 tsp
- Beef stock - 300ml
- Gravy granules - 1 level tsp
- Ready-to-roll light puff pastry - 112g
- Eggs, lightly beaten - 2
- Floury potatoes, such as Desire or King Edwards, peeled and cut into chunks - 700g
- salt and freshly ground black pepper
- Fat-free natural fromage frais - 200g
- Frozen or fresh peas - 300g
- A small handful each of fresh mint and flat-leaf parsley, roughly chopped
Preheat your oven to 220 degrees Celsius/fan, 200 degrees Celsius/gas 7.
Spray a large pan with Frylight and place over a high heat.
Add the steak, kidneys, carrot, celery, mushrooms, onion, Worchestershire sauce, garlic salt, thyme, stock and gravy granules.
Bring to the boil, then cook over a high heat, stirring occasionally for 6-8 minutes, or until the sauce has thickened.
Divide the mixture between 4 individual dishes.
Roll out the pastry on baking paper and cut out 4 lids.
Brush the rim of each dish with a little egg, top with a pastry lid and seal the edges with a fork.
Make a hole in the center of each pie, then brush the lid with more egg.
Bake for 15-20 minutes, or until the pastry has risen.
Meanwhile, boil the potatoes for 15-20 minutes, or until tender. Drain, season then mash with the fromage frais.
Just before the pies are ready, boil the peas with the mint for 2-3 minutes, then drain and season.
Serve the pies with the peas and the mash garnished with parsley.