For my recipe, I made four individual servings but you could make one big serving in an 8×8 baking dish. This recipe serves four very big portions.
Shopping List
1 pound of stew meat (or a pound of flank steak chopped into bite sized pieces)
1 cup of chopped mushrooms (I used cremini, use what you love!)
1 onion, chopped
salt and pepper
extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons flour
about a cup or so of Ale (or any type of beer you love)
2 cups frozen or fresh peas
a few tablespoons of fresh thyme, chopped
1 box of ready to bake puff pastry sheets (I used a 17 oz Pepperidge Farm kind), at room temp
Preheat your oven to 400 degrees.
Lightly spray with cooking spray either one (8×8) baking dish or four oven safe bowls. Set aside.
In a large skillet or dutch oven, add your chopped stew meat or steak to a drizzle of EVOO over medium-high heat. Brown up on all sides. Add in your chopped onion and mushrooms. Do not salt and pepper until the mushrooms have completely browned up (if you salt them before they’re brown, it will take forever to get them to brown). After everything is sauteed and tender (about 6 or 7 minutes) add a healthy pinch of salt and pepper.
Add in your butter and then whisk in your flour for about a minute. After a minute, slowly add in your Ale and keep whisking. Once thickened up a bit, stir in your peas and thyme. Reduce heat and allow to simmer about five minutes.
At this time, pour the steak mixture into your baking dish(es).
Take your room temp puff pastry sheets and fit them for your pan. You’ll probably only need one if you’re using an 8×8 baking dish and you’ll probably cut on both of them to fit four individual dishes. Just make sure the pastry covers the entire top.
Pop your shepherd’s pie into the oven and bake about 10 minutes or until the pastry is lightly browned.
Remove from the oven and serve immediately.
Your family will think you worked all day on dinner…but you and I will know that it came together in no time.
Enjoy!
Narci says
Yum!! My boys would LOVE this!! Looks delcious!!
Paula says
Delicious! I love the individual bowls!
marla says
This looks delicious. Is the stew meat tender though? I always thought it needed a long, slow cook in order to tenderize but if not, I am thrilled!!
Mix and Match Mama says
I find that it is perfect for quick cooking meals! Yes, very tender!
marla says
Thank you! I plan to make this over the weekend.
Carrie says
It is going to be cooler next week and I am going to def. try this! Yum!
Carrie
curlycraftymom.com
Rhonda says
Okay, really dumb question, but I can't find in the recipe when you added your mushrooms? Did you saute them with the onions? Or with the peas? I'm not a natural cook so I have to follow your recipes step by step. 🙂 Thank you!! xoxo
Carly says
Did I miss when to add in the mushrooms? I swear I read multiple times, but it's been a long day 🙂 I assume with the onions? (Disclaimer: probably a dumb question, but I don't love mushrooms so I don't cook with them often.)
Mix and Match Mama says
I totally forgot that step! Just corrected it!! Thanks so much :)! Happy Friday!!
E says
Not bad, would use mashed potatoes instead of puff pastry – also, the stew meat was a little chewy, might replace with ground beef or lamb.
plasterers bristol says
This sounds so good. you can’t beat recipes like this. Thanks for sharing.
Simon
Queila says
Just had it for super in this snowy Monday evening here in Montreal. Everyone approved! Now I feel like having friends over for a British evening. What else could I serve this with?
Kaitlin says
So so yummy. I slow roasted my stew meat (bc I had time) and it was super tender. Perfect for this freezing cold Kansas City night and my whole family loved it. Thanks so much for the recipe! Fun to try new things!