Beef Mushroom and Red Wine Pie |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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From Australian Gourmet Traveller Ingredients:
1 2/3 kg boneless beef shoulder, cut into 2cm cubes |
seasoned flour |
30 ml olive oil |
2 onions, diced |
2 stalks celery, diced |
1 carrot, diced |
1 garlic clove, finely chopped |
600 ml beef stock |
375 ml red wine |
10 sprigs thyme |
3 fresh bay leaves |
40 g plain flour |
200 g pine mushrooms, coarsely torn |
30 ml red wine vinegar |
375 g butter puff pastry |
1 egg, lightly beaten with 1 tbsp milk |
Directions:
1. 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).
2. 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.
3. Preheat oven to 180°C 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).
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