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Beef, mushroom and red wine pie

You'll need

  • 1.7 kg
  • boneless beef shoulder, cut into 2cm cubes
  • For dusting:
  • seasoned flour
  • 30 ml
  • olive oil
  • 2
  • onions, diced
  • 2
  • stalks of celery, diced
  • 1
  • carrot, diced
  • 1
  • clove of garlic, finely chopped
  • 600 ml
  • beef stock
  • 375 ml (1½ cups)
  • red wine
  • 10
  • sprigs of thyme
  • 3
  • fresh bay leaves
  • 40 gm
  • plain flour
  • 200 gm
  • pine mushrooms, coarsely torn
  • 30 ml
  • red wine vinegar
  • 375 gm
  • butter puff pastry
  • 1
  • egg, lightly beaten with 1 tbsp milk
  • To serve:
  • steamed Roman beans

Method

  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 3 hrs cooking (plus cooling)
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At A Glance

  • Serves 6 people
  • 20 min preparation
  • 3 hrs cooking (plus cooling)

Drink Suggestion

Rich shiraz.

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