You’ll Need
500g beef steak, cut into small chunks
1 small onion, diced
200g chestnut mushrooms, sliced
1 tbsp olive oil
1 sheet ready-rolled puff pastry
1 egg, beaten
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
Pub Gravy
1 tbsp plain flour
400ml beef stock
1 tsp Worcestershire sauce
1 tsp wholegrain mustard
Optional but Dangerous
Mashed potato
Extra gravy
Horseradish sauce
Buttery peas
Method
Preheat your air fryer to 190°C.
Add the beef, onion, mushrooms, olive oil, salt, pepper, and garlic powder to a foil tray or heatproof dish.
Air fry for 10–12 minutes, stirring halfway, until the beef starts browning and the vegetables soften.
Stir in the flour and cook for 1 minute.
Gradually pour in the beef stock.
Add the Worcestershire sauce and mustard.
Stir thoroughly.
Return to the air fryer for 10–12 minutes until the gravy thickens and the beef becomes tender.
Divide the mixture between two or four pie dishes.
Cut the puff pastry to fit the tops.
Lay the pastry over each pie dish and press lightly around the edges.
Brush with beaten egg.
Air fry at 180°C for 10–12 minutes until the pastry is deeply golden, puffed, and crisp.
Allow to rest for 2 minutes before serving.
Serve with mashed potato, peas, and any dangerous extras.