I have recreated this from a TV cooking channel by Rachael Ray. Her blog is below if you want to try hers.
I was at first tempted to make this beef burgundy that is usually served with mashed potatoes. But I run out of potatoes. So, I use puff pastry.
This recipe would work well as one large pie or individual ramekins.
As a winter delight this is heart comfort satisfying meal for everyone.
The delicious combination of succulent minced beef, bacon, leek, mushrooms and red wine sauce makes this dish extra special by serving it with salad.
1 Tbsp Extra Virgin Olive Oil
2 slices bacon, chopped
2 shallots, finely chopped
2 kg minced beef
1 leek finely chopped
250 g button mushrooms, quartered
1 bay leaf
2 Tbsp chopped thyme
Salt and pepper
1 1/2 cups Pinot Noir or dry red wine
2 cups beef stock
1 Tbsp Worcestershire sauce
4 Tbsp butter, divided
2 Tbsp flour
1 egg, beaten to glazed
2 sheets of puff pastry
1 packet salad mix
Preheat oven 200 C. Heat oil and 2 tablespoon butter in a Dutch oven over medium-high heat. Add bacon and crisp 2-3 minutes then add beef and brown well. Add shallots, leek, mushrooms, bay and thyme to the pan. Cook vegetables 7-8 minutes to soften, then season with salt and pepper. Add wine to the pan and scrape up drippings, let reduce 1-2 minutes, then add in stock and Worcestershire sauce.
In a small pan, melt 2 tablespoons butter and combine with flour, whisk 1 minute then pour the roux into beef mixture. Stir to combine and thicken. Preheat oven with rack in center of the oven. Scoop the meat into a casserole dish with one pastry inside. Top the meat with another pastry and glazed with egg. Place under oven, until cook and brown the pastry. Serve with salads.