Beef & Mushroom Pie
Feed the whole family with this delicious meat pie!
1¼kg chuck steak, trimmed, cut into 3cm pieces
1 large onion, finely chopped
3 cloves garlic, crushed
300g button mushrooms, quartered
2 tblsps fresh thyme leaves
¼ cup plain flour
¼ cup tomato paste
330ml bottle dark ale
1¼ cups beef stock
Salt and pepper, to taste
1 egg, lightly beaten
Creamy mash and smashed peas and broad beans, to serve
300g cold unsalted butter, chopped
¼ tsp salt
4 egg yolks
¼-1/3 cup iced water
With motor operating, add egg yolks and enough water to bring dough together. Turn out onto a lightly floured surface and shape into a round. Cut off one-third. Shape both portions into discs. Wrap in plastic wrap. Refrigerate
Ingredients
¼ cup olive oil1¼kg chuck steak, trimmed, cut into 3cm pieces
1 large onion, finely chopped
3 cloves garlic, crushed
300g button mushrooms, quartered
2 tblsps fresh thyme leaves
¼ cup plain flour
¼ cup tomato paste
330ml bottle dark ale
1¼ cups beef stock
Salt and pepper, to taste
1 egg, lightly beaten
Creamy mash and smashed peas and broad beans, to serve
Fresh oregano, to garnish
Shortcrust Pastry
31/3 cups plain flour300g cold unsalted butter, chopped
¼ tsp salt
4 egg yolks
¼-1/3 cup iced water
Method
1 Heat 2 tblsps of the oil in a large flameproof/ovenproof casserole dish over a medium to high
heat. Add beef in four batches. Cook, stirring occasionally, until browned. Remove.
2 Heat remaining oil in same frying pan. Add onion and garlic. Cook, stirring occasionally, until soft. Add mushrooms and thyme. Cook, stirring, for a further 5 minutes.
Add flour and paste. Cook, stirring, for 1 minute. Add ale and stock. Season with salt and pepper. Bring to boil. Cover with lid.
3 Cook in a moderately slow oven (160C) for about 2½ hours, or until tender. Transfer to a large bowl. Refrigerate until cold.
4 To make pastry, place flour, butter and salt in a large food processor. Process until mixture resembles fine breadcrumbs.With motor operating, add egg yolks and enough water to bring dough together. Turn out onto a lightly floured surface and shape into a round. Cut off one-third. Shape both portions into discs. Wrap in plastic wrap. Refrigerate
for 1 hour.
5 Grease a 26cm fluted round ovenproof pie dish (6-cup capacity). Roll larger portion of dough between two sheets of baking paper into a 35cm square, 5mm thick. Line base and side of dish with pastry. Do not trim. Prick base several times witha fork. Cover with a sheet of baking paper. Fill with dried beans or rice.
6 Cook in a hot oven (200C) for 10 minutes. Remove beans and paper. Return to oven. Cook fora further 10 minutes, or until lightly browned. Remove. Cool.
7 Spoon beef mixture into pastry case. Brush edge with egg. Roll out remaining dough to a 27cm square, 5mm thick. Place pastry over filling. Press edge to seal. Using a sharp knife, trim edge of pastry layers. Cut a small cross in top to allow steam to escape. Brush with egg.
8 Cook in a hot oven (200C) for about 30 minutes, or until golden. Remove. Cool for 20 minutes before removingfrom dish.
9 Serve with creamy mashed potato and smashed peas and broad beans. Garnish with oregano.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Andre Martin
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