Beef & Mushroom Pie

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Beef & Mushroom Pie

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Beef & Mushroom Pie

A recipe for the comfort-food category, this beef pie is just all sorts of perfect for a cold day. Smokiness from the bacon, tender beef, mushrooms and other good veggies in a deliciously rich sauce, all topped with a crispy puff pastry lid. Get more beef recipes here.

Ingredients

  • For the filling:
  • 1.2kg diced beef (slow cook)
  • 6 slices smoked streaky bacon, roughly chopped
  • 2 carrots, peeled & sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 125g mushrooms, sliced
  • 500ml beef stock
  • 3 tbsp Worcestershire sauce
  • 1 tbsp tomato purée
  • 3 sprigs thyme
  • 1 bay leaf
  • 2 tbsp cornflour
  • Salt & pepper
  • For the crust:
  • 1 sheet puff pastry (thawed)
  • 1 egg, beaten with a pinch of salt

Instructions

  1. Place a large pot over medium high heat. When hot, add a drizzle of olive oil then brown half of the diced beef. Remove browned beef and set aside, add a bit more oil and brown the remaining diced beef with the bacon. Return the first portion of meat back to the pot.
  2. Reduce heat to medium then add the vegetables to the pot. Cook until the onions have softened, stirring everything occasionally to cook evenly, 5-8 minutes.
  3. Pour in the beef stock along with the other flavourings (Worcestershire sauce, ketchup, tomato purée and herbs). Increase heat to bring to a boil, then lower heat to low. Place lid on the pot and leave to barely simmer for about 2 hours. Tip: Don’t be tempted to cook any faster, the beef won’t be lovely and tender if rushed.
  4. After at least 2 hours of simmering, pre-heat oven to 200°C / 180°C fan assisted.
  5. Once oven is at temperature, use a slotted spoon to transfer meat and veg to a large pie dish. Remove and discard bay leaf and thyme stalks. Set aside.
  6. Taste remaining juice and season with pepper and salt, if needed. Tip: You may not need to add any salt depending on the stock you use.
  7. In a small bowl, mix together cornflour with a few tablespoons of the juice to make a creamy mixture with no lumps. Pour the cornflour slurry back into the pot of juices while stirring. Increase heat to medium to medium-high and cook, stirring constantly, until the sauce has thickened into a gravy. Ladle the gravy over the meat and veg.
  8. Brush the edges of the pie dish with beaten egg to help the puff pastry stick.
  9. Roll out puff pastry. If the width of the pastry is too narrow to completely cover the pie, then gently roll out with a rolling pin.
  10. Lay puff pastry sheet on top of pie dish over the filling. Press the edges along the dish to stick, then trim away excess pastry.
  11. Brush the top with egg wash. Lightly score any pattern you prefer and pierce pastry in 2 or 3 places.
  12. Bake in pre-heated oven until pastry is golden, 20-25 minutes.
  13. Remove from oven and leave to sit for a few minutes before serving.
  14. Filling can be made ahead and gently re-heated before assembly.
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