6 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Potato mash and gravy to serve
1 tbsp extra virgin olive oil
750g beef eye fillet steak, cut into 3cm pieces
2 cloves garlic, finely chopped
2 tsp finely chopped rosemary
80g finely chopped onion
150g finely chopped celery
120g finely chopped carrot
150g portobello mushrooms
1 tbsp plain flour
1 ½ cup beef stock
Make beef filling: Heat half the oil in a heavy based saucepan over high heat and cook beef in batches until browned. Remove from the saucepan and set aside.
Heat remaining oil in the same pan and cook garlic, rosemary and vegetables until softened. Stir in resting juices from beef then flour until mixture bubbles. Add beef stock, bring to the boil, reduce heat, cover and simmer for 10 mins. Remove lid; simmer for 5 mins or until sauce thickens. Add beef; cook, uncovered, for a minute. Season. Cool.
Lightly grease and preheat a hole (180ml) pie maker. Using the pastry cutter provided with the machine, cut six large rounds (15.5cm) from shortcrust pastry and six
small rounds (12cm) from puff pastry. Line the hole of the pie maker with a shortcrust pastry round, pressing into base and side. Refrigerate remaining rounds until needed. Evenly divide beef filling between each pie case. Top with puff pastry rounds and press edges firmly to seal.
Brush pastry with egg. Cook pies for minutes until pastry is golden. Remove pies and transfer to a wire rack.
Repeat with remaining pastry rounds beef filling and egg wash to make pies in total.
Serve pies topped with mashed potato leftover filling and gravy.