Meat and Mushroom Pub Pies

Ingredients

• 1/2 frozen puff pastry sheet, defrosted
• 1 lb ground sirloin
• 6 ounces mushrooms, sliced
• 1 1/2 cups onions, chopped
• 2 teaspoons dried thyme, crushed
• 2 tablespoons all-purpose flour
• 1 1/2 cups canned beef broth, fat-free low-sodium
• 1 tablespoon steak sauce
• 1/2 cup frozen peas, rinsed with cold water and drained

Directions

1. 1

   Preheat oven to 450°F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips.

2. 2

   In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter.

3. 3

   Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.

4. 4

   Bake until pastry is puffed and golden brown, about 12 minutes.