Steak and Mushroom Pie

This filling meal is perfect for a chilly evening.
It’s a great way to use up leftover beef and mushrooms, and it freezes well for future meals.

The preparation process can be a bit time-consuming, but the end result is well worth it.

Beef provides a good source of protein and iron, while mushrooms are low in calories and high in vitamins and antioxidants.

1.	Preheat your oven to 375°F.
2.	Cut the beef into small bite-sized pieces and coat them in flour.
3.	In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides.
4.	Add the chopped onions and garlic and cook for an additional 2-3 minutes.
5.	Add the sliced mushrooms and continue cooking until the mushrooms are tender and the onions are translucent.
6.	Pour in the beef broth and add the Worcestershire sauce, tomato paste, and thyme leaves. Bring the mixture to a boil.
7.	Reduce the heat and let the mixture simmer for 30 minutes, stirring occasionally, until the sauce has thickened.
8.	Transfer the mixture to a 9-inch pie dish and cover with the puff pastry, trimming the edges as needed. Brush the top of the pastry with the beaten egg.
9.	Bake for 30-35 minutes or until the pastry is golden brown and cooked through.