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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


  • 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
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At A Glance

  • Serves 6 people

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Rich shiraz.

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