When Diane started making these meat pies, hubby Ben was so excited. But when he heard it was Philippa’s suggestion he got really worried and asked questions like: ‘You will use pastry won’t you and not sweet potato mash,’ and ‘I suppose she’ll want you to add lots of vegetables too’ … The answer to both is yes, of course. A sheet of reduced fat puff pastry was perfect for making 4 pies and naturally there are plenty of vegies including a can of legumes. And guess who ate 2 pot pies? About $2.70 a serving with peas.

Makes 8 serves

Preparation time: 30 mins

Cooking time: 1 hour 45 mins

2 tbsp oil
800g (1¾lb) gravy beef, cut into 2cm (1in) chunks, trimmed
2 large onions, chopped
1 tbsp fresh chopped rosemary
2 large carrots, peeled (or scrubbed) quartered lengthwise, sliced thickly
4 large cloves garlic, crushed
2 tsp dried oregano
1 tsp sweet paprika
1/3 cup tomato paste
1½ cups chicken stock
200g (7oz) large mushrooms, halved, then sliced thickly
4 small zucchinis (courgettes), quartered lengthwise, then sliced thickly
400g (14oz) can 4-bean mix, rinsed and drained
¼ cup chopped parsley
1 sheet reduced fat puff pastry (or 2 sheets to make 8 pies)
Milk, to brush pastry

Heat 1 tablespoon of the oil in a large saucepan and brown beef in 2 batches over medium heat (about 3 minutes a batch). Remove and place in heatproof bowl. Add the remaining oil, reduce the heat and cook the onion and rosemary for 5 minutes until the onion is soft. Stir in the carrots, garlic, oregano, paprika and tomato paste. Return the beef to the pan and mix well to combine. Pour in the stock, bring to the boil, cover and simmer for 1 hour.

Preheat the oven to 200ºC (400ºF).

Add the mushrooms and zucchini to the stew, stir, and simmer for another 20 minutes, covered. Stir in the 4 bean mix and continue to cook for another 10 minutes, uncovered. Stir in parsley and leave to cool a little. Check for seasoning with freshly ground black pepper and salt.

Place four 1-cup capacity ramekins on a baking tray. Brush each rim with water. Cut pastry into 4 squares. Spoon a generous 3/4 cup of beef stew into each of the 4 ramekins making sure everyone gets a fair share of beefy chunks and vegies. Cover each pot with pastry and press gently onto ramekin. Brush pastry with a little milk and use a sharp knife to score 2 slashes into pastry.

Bake for 20–25 minutes until pastry is golden. Stand for 10 minutes before serving as the filling is very hot. Serve with plenty of green vegetables – beans or peas are always popular and we think pretty perfect with pies.