Beef, mushroom and red wine pie
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Serves
6
Cooking Time
Prep time 20 mins, cook 3 hours (plus cooling)
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1.7 kg
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boneless beef shoulder, cut into 2cm cubes
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For dusting:
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seasoned flour
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30 ml
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olive oil
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2
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onions, diced
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2
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stalks of celery, diced
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1
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carrot, diced
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1
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clove of garlic, finely chopped
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600 ml
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beef stock
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375 ml (1½ cups)
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red wine
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10
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sprigs of thyme
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3
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fresh bay leaves
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40 gm
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plain flour
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200 gm
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pine mushrooms, coarsely torn
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30 ml
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red wine vinegar
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375 gm
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butter puff pastry
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1
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egg, lightly beaten with 1 tbsp milk
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To serve:
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steamed Roman beans
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1
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Dust beef in seasoned flour, shaking off excess. Heat oil in a heavy-based casserole over medium-high heat, add beef and cook, stirring occasionally, until brown (4-5 minutes). Add onion, celery, carrot and garlic and cook until vegies are tender (4-5 minutes). Add stock, wine and herbs, season to taste with sea salt and black pepper, reduce heat to medium and simmer for 2 hours. Add mushrooms and cook until meat is falling apart (30 minutes).
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2
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Place flour in a small bowl and add enough braising liquid (about 1/3 cup) to make a thin, smooth paste. Add to casserole, stirring until smooth and thick (4-5 minutes). Season to taste, add vinegar, cool, then spoon into an 8-cup capacity pie dish, removing bay leaves.
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3
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Preheat oven to 180C. Roll pastry to 3mm thick on a floured surface. Place over filling, with edges overhanging. Press with fork tines to seal edges and trim excess with a knife. Brush with eggwash and bake until pastry is golden (about 20 minutes). Serve with beans.
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Drink Suggestion Rich shiraz.
RECIPE Emma Knowles and Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Emma Knowles and Lisa Featherby
DRINK SUGGESTION Max Allen