Alright, I’m on the pie bandwagon! There is just something so warm and comforting about a delicious homemade pie. Sweet or savory, me and my family are going to devour it. And so, when Bing Lee approached me and asked if they could send me out the Sunbeam Pie Maker, I said ‘YES!’

The boys love pies and I often whip up this honey mustard chicken pie, but being able to whip up individual pies totally made their day. I popped our pie maker cherry with these steak and mushroom pies.

But let me tell you, the pie maker hasn’t been packed away. It’s super simple to use and so quick to clean. So I’ve made savory pies with leftovers, sweet pies (you have to try my apple and dulce de leche pies), I’ve made doughnuts and it makes the best breakfast!

Simply line your pie maker with strips of bacon, add a handful of baby spinach and then crack your egg on top. Close the lid and leave for approximately 5 minutes or until your egg is cooked to your desire (some people in our house like runny eggs and some don’t).

I think this would have to be one of my favourite ways to use the pie maker. A cooked breakfast with minimal clean up – just wipe out the pie maker with paper towel once it has cooled down.

Recipe: Steak and mushroom pies

• 1 kg  chuck beef 
• 1 – 2 tbsp olive oil
• 2 garlic cloves 
• 1 onion 
• 1 stick of celery 
• 3 carrots 
• 1/3 cup flour 
• 2 cups  beef stock
• 3 sprigs thyme or 1 tsp dried thyme leaves
• 2 bay leaves 
• 500g mushrooms
• 6 sheets puff pastry 
• salt and pepper

Sprinkle beef with flour, salt and pepper. Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.

Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened.

Add beef stock, and stir to dissolve the flour. Add thyme and bay leaves, turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.

Cook for 1 hr 45 minutes or until beef is tender. Allow to cool slightly.

Turn on the pie maker and allow to warm up. Cut your pastry sheets to size. Place 1/2 cup of filling into the pastry and then cover with your pastry top. Close the pie maker and cook until the green light comes on (approximately 15 – 20 minutes).

Repeat with remaining pastry and filling. This recipe should make 8 individual pies.

Do you make your own pies? Do you have some great freezer friendly meals that you’d like to share? Remember that if you whip this recipe up, snap a photo and upload to instagram with the hashtag #GoodFoodWeek.