A Pie And A Pint

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 1/2 frozen puff pastry, defrosted
• 1 lb ground sirloin or 1 lb lean ground lamb
• 6 ounces mushrooms, sliced
• 1 1/2 cups frozen chopped onions
• 2 teaspoons dried thyme, crushed
• 2 tablespoons all-purpose flour
• 12 fluid ounces reduced-sodium fat-free beef broth
• 1 tablespoon pickapeppa sauce or 1 tablespoon hp steak sauce or 1 tablespoon low-sodium steak sauce
• 1/2 cup frozen peas, rinsed and drained (optional)

Recipe

• 1 preheat oven to 450°f.
• 2 on a lightly floured surface, roll out the pastry to a 6-inch square.
• 3 using a sharp knife, cut into twelve ½-inch strips.
• 4 in a heavy skillet over medium-high heat, brown the meat, mushrooms, and onion until the meat is no longer pink, about 5 minutes.
• 5 sprinkle the mixture with thyme and flour.
• 6 add the beef broth and steak sauce; cook, stirring, for 5 minutes.
• 7 stir in the peas, if using.
• 8 spoon the mixture into individual casserole dishes about 5 inches in diameter.
• 9 arrange two pastry strips in a wide x over each casserole.
• 10 place a third strip across the center.
• 11 press the overhangs firmly to the sides of the casseroles to seal.
• 12 bake until the pastry is puffed and golden brown, about 12 minutes.
• 13 serve each pie with a pint of ale.