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Beef Burgundy Pies

beef - other

2 teaspoons vegetable oil
6 ounces lean steak; cut in 1-inch cubes
16 button mushrooms; stems removed
1 small onion; coarsely chopped
1 stalk celery; finely chopped
1 small clove garlic; minced
1 tablespoon finely chopped fresh parsley
1/2 cup beef stock
2 tablespoons dry red wine
1 tablespoon cornstarch
pinch thyme
pinch allspice
salt; to taste
freshly ground pepper; to taste
1 potato (about 4 ounces); peeled and cubed
1/2 cup skim milk
2 teaspoons butter
pinch freshly ground nutmeg; optional

In nonstick skillet, heat off. Add steak and cook, stirring, over medium-high heat, until evenly browned. Add mushrooms and onion; cook until onion is transparent and mushrooms are golden, stirring frequently. Add celery, garlic and parsley; cook, stirring, for 1 minute longer. Combine stock, wine, cornstarch, thyme, allspice, and salt and pepper to taste. Add to skillet, stirring constantly, until sauce has thickened. Reduce heat to medium-low, cover and simmer for 15 to 20 minutes or until meat is tender. Meanwhile, in small covered saucepan, cook potato in skim milk over medium-low heat for 10 to 15 minutes or until very tender. Without drying, mash until smooth. Blend in butter. Season lightly with nutmeg (if using), add salt and pepper to taste. Divide meat mixture evenly between two individual casseroles. Top each with half of the potato mixture, swirling attractively. Bake on shallow baking dish or pie plate in 350 F oven for about 15 minutes or until topping is crusty and golden.

Contributor: Canadian Living - May, 1986

Yield: 2 servings

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