Beef and Vegetable Pot Pies

Place oil and butter in a large, deep skillet over medium heat. Add the mushrooms, potato, shallots, celery, carrots, garlic and thyme, and sauté for 5 minutes. Add the flour and cook for 1 minute, stirring constantly.

Stir in the beef, using the back of a wooden spoon to help break it up. Add stock, cover the pan, and bring to a simmer. Cook for 10-15 minutes, or until broth has thickened. Stir in the cream, season to taste with salt and pepper, and remove from the heat. Meanwhile, pour warmed sherry over dried mushrooms and set aside.

Divide meat mixture into 2 portions, giving the adults roughly 1/2 cup/125 mL more. Drain porcini mushrooms, finely chop, and stir into adults' portion. Add peas to the children's portion. Spoon mixtures into 4 1-cup/250 mL volume casserole dishes set on a baking sheet. Cool slightly.

Preheat oven to 425 F/220 C. Shape dough into 4 5-inch/12.5 cm rounds, about 1/8-inch thick. Lightly beat the egg with 1 tbsp/15 mL of water and brush onto rims of dishes. Press dough rounds slightly down the sides of the dishes. Brush tops with remaining egg wash and dot tops with the tines of a fork. Bake for 10 minutes, or until top is golden and filling is bubbling.

Tip: The filling could be made the day before and refrigerated. Just simply bring mixture to room temperature, place in dishes, prepare dough tops and proceed with baking.