Chunky beef and mushroom pie
This epic beef and mushroom pie is all about golden, flaky pastry, melt in your mouth beef and mushrooms and a rich gravy. It's sure to become a new family favourite.
Servings: 6
Ingredients
- 1 tbs olive oil
- 1 leek trimmed, halved and thinly sliced
- 1 onion diced
- 1 celery stick diced
- 1 carrot diced
- 400 g button mushrooms
- 1 kg beef chuck
- 4 springs thyme
- 2 tbs tomato paste
- 4 cups beef stock
- 1 cup red wine
- 2 tbs Worcestrshire sauce
- 2 tbs corn flour
- 2 sheets frozen puff pastry thawed
- 1 egg lightly beated
- 1 tbs sesame seeds
Instructions
- Heat the oil in a large cast iron pot or heavy based pot on medium heat.
- Add the leek, onion celery and carrot allow the veggies to sweat for 3-4 minutes or until soft. Add the mushrooms.
- Season the beef well with salt and freshly ground black pepper. Add to pan and cook until the meat has browned all over.
- Add the tomato paste, thyme, stock, wine and Worcestershire sauce and simmer, uncovered on low heat, for 90 minutes or until the meat is tender.
- At this point the filling will still be quite liquidy. Mix the cornflour with 1/4 cup of water until it resembles a smooth paste. Add to the beef mixture and simmer for 3-4 minutes or until the mixture has thickened. Check for seasoning and then remove from heat and allow the mixture to cool slightly.
- Preheat oven to 180°Lightly grease a rectangle ovenproof dish. Spoon in the filling. Arrange the sheets of puff pastry over the top. Brush the top with the egg wash and make a few small slits on the pastry to allow steam to escape. Sprinkle the sesame seeds over the top. Bake for 35 minutes or until golden.