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PrintBEEF AND MUSHROOM PIE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 325°F (170°C/gas 3). Heat the oil in a large Dutch oven (casserole).
- Add the beef in two batches and brown all over, about 5 minutes each batch. Scoop the beef out with a slotted spoon and set aside.
- Add the onions to the pan and sauté until just browned, 5 minutes. Scoop out the onions and set aside. Add the mushrooms and sauté until softened, about 5 minutes.
- Return the beef and onions to the pan along with the garlic and thyme and sauté for 1 minute. Stir in the flour.
- Gradually add the wine, stirring constantly, and bring to a simmer. Season with salt and pepper. Cover, transfer to the oven, and bake for 2 hours, until the beef is very tender.
- Take out of the oven. Increase the oven temperature to 375°F (190°C/gas 5). Divide the beef evenly among four small pie dishes. Cut the pastry into thin strips and use to make lattice-pattern tops for the pies. Brush with the egg to glaze.
- Bake for 30 minutes, until the pastry is crisp and golden. Serve hot, garnished with a little extra thyme.
INGREDIENTS
- 50 ml sesame oil
- 750 grams lean braising steak, cut into chunks
- 4 onions, thinly sliced
- 500 grams button mushrooms
- 2 clove garlic, finely chopped
- 2 tablespoon fresh thyme
- 3 tablespoons all-purpose (plain) flour
- 500 ml dry red wine
- Salt and freshly ground black pepper
- 500 grams sheet ready-rolled puff pastry
- 2 large eggs, beaten
8 comments for “Beef and Mushroom Pie”
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