Beef and Mushroom Pot Pies Recipe from Bakers Delight


6 – 8 Bakers Delight Cheesymite Scrolls
3 tbsp olive oil
1 – 1.5kg chuck steak, chunky dice
350g middle bacon, rind removed, diced
2 cups red wine (shiraz, cabernet sauvignon) 
1/4 cup butter
400g mushrooms, chunky dice
1/2 head garlic, peeled, roughly chopped
8 pearl onions or golden shallots, peeled, chopped in half
1 tablespoon tomato paste
4 bay leaves
2 tsp chopped thyme
2 tsp chopped rosemary
1/2 bunch parsley stalks, chopped
1 tsp crushed black peppercorns
Salt flakes, to taste
1 tbsp plain flour



  1. beef, turn once after a few minutes or when it is brown and caramelised, brown the other side of the beef, then remove from pan and place in a large mixing bowl. Repeat process with remaining beef. 
  2. Add bacon to the stockpot and cook until golden and slightly crispy. When cooked, add to the bowl of beef. 
  3. Deglaze pan by adding the red wine to the hot pan and use a spatula scrape the base of the pan. Allow the red wine to reduce by half then reserve the liquid by pouring into the bowl with the beef and bacon. 
  4. Add butter and a splash of olive oil to the stockpot, when butter has melted and is frothy add mushrooms, garlic and pearl onions or golden shallots, brown off and cook for about 5 – 10 minutes until mushrooms have reduced in size by at least half.
  5. Return reserved beef, bacon and red wine mixture to the pan. Add tomato paste, bay leaves, thyme, rosemary and parsley, crushed peppercorns and stir well. 
  6. Add 1 litre of water, bring up to almost boiling point then reduce to a low simmer and cook for 2 – 3 hours. Top up with water if the liquid is reducing too quickly, stir occasionally. 
  7. To finish off your beef and mushroom pie filling, add flour and 1/4 cup of water in a small bowl and mix well until a smooth paste forms. Add to the stockpot and stir well to thicken up, cook for a further 10 minutes on low heat. This will bring your ‘pie’ filling together. Season with salt to taste. 
  8. Cut Cheesymite scrolls in half horizontally so that they are thinner, then using the top half trim the edge so that the scroll fit snugly into your 1 – 1.5 cup capacity ramekin to form a lid. Slice this into quarters and pop on top of your pie before baking. 
  9. Preheat fan-forced oven to 180C. To serve, fill ramekin with hot pie filling, top with Cheesymite scroll quarters, and warm in the oven for 5 – 10 minutes. Serve hot. 
  10. Tips: 
  11. Ensure you dry the beef well with paper towel before browning
  12. Use a large stockpot that is not non-stick, this will help with the caramelisation of the beef and you will achieve a greater depth of flavour
  13. Ensure you don’t overcrowd the pan with all the beef at once as this will stew the meat rather than caramelise it.

See the full recipe here.