Beef and Portobello Mushroom Pie
- Prep time 10Min
- Cook time 2Hr, 30Min
- Technique Bake
- Meat Beef
- Cut Clod/Chuck
- Serves 4
Indulge in the savoury combination of tender, slow-braised beef and rich, earthy portobello mushrooms, encased in a flaky, buttery crust. This hearty pie is perfect for a cosy night in or a special occasion dinner with friends and family. The succulent beef and mushrooms are enhanced by a medley of aromatic herbs and a hint of red wine, making for a truly mouth-watering and satisfying meal. Serve it with a side of creamy mashed potatoes or a crisp green salad for a complete and satisfying meal.
Ingredients
Method
1. Preheat your oven to 180°C. Cut the beef into 2.5cm-3cm cubes, season, and mix in 2 tbsp of oil. Heat a large frying pan over a medium-high heat and brown the beef in batches. Remove each batch and place in a casserole dish. Reduce the heat in the pan, add a little oil, and add the onion and mushrooms. Cook for 1-2 minutes, stirring occasionally.
2. Sprinkle in the flour and stir until the onion and mushrooms are coated. Gradually pour in the stock and add the tomato paste, stirring well. Add the herbs, and stir until the mixture boils. Add the mixture to the casserole dish and stir to combine. Cover the casserole dish, place it in the oven, and cook until the beef is very tender, stirring every 40 minutes or so and adding water if needed to keep the ingredients just covered. Cool the beef mixture until the steam has evaporated, or cool it completely if time allows.
3. Preheat the oven to 180°C. Place the cooled beef mixture into the pie dish. Beat an egg and a little milk together (egg wash). Roll out the pastry to be slightly larger than your pie dish and cut a ribbon from the edge of the pastry to press around the rim of the dish. Carefully roll the pastry onto the rolling pin and ease it onto the pie dish.
4. Trim any overhang and seal the edge by crimping the pastry together. Make a small slash over the top of the pastry for steam to escape, then brush it with the egg wash. Decorate the top with the pastry trimmings if desired. Cook for 40-45 minutes, or until the pastry is golden brown and the beef mixture is bubbling.
TIPS
1. Pastry tips: Overlap the puff pastry sheets so that they fit the size of the top of the pie dish. Carefully lift the pastry over the top and press the edges onto the dish. Trim any overhang, being careful not to drag the knife around the edge.
2. Beef casserole cuts and approximate cooking times: Chuck or boneless shin/gravy beef - 2 to 2½ hours.
