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Beef, bacon rind and mushroom pot pies

The bacon rinds add a lip-smacking texture to the pot pie's red wine sauce.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 3 hrs cooking (plus chilling)
Beef, bacon rind and mushroom pot pies
Beef, bacon rind and mushroom pot pies

We've gone a little crazy with our pastry here and cooked it separately as nests to place on the pies after they're cooked. If you prefer a more traditional presentation, cut rounds of pastry to cover the pies. The bacon rinds add great flavour and a lip-smacking texture to the sauce thanks to the gelatine in the pork skin. We pop leftover rinds in the freezer so they're on hand for dishes such as this.

Ingredients

  • 2 tbsp rendered beef fat (see note) or grapeseed oil
  • 1.1 kg beef oyster blade, fat trimmed and cut into 8 cm pieces
  • Seasoned plain flour, for dusting
  • 8 bacon rinds (see above), coarsely chopped
  • 250 ml red wine (1 cup)
  • 350 ml veal stock
  • 1 tsp thyme, plus extra to serve
  • 100 gm wood-ear mushrooms, torn into bite-sized pieces (see note)
  • 375 gm shortcrust pastry, preferably sour cream shortcrust (see note), cut into 8mm strips and refrigerated until required (1 sheet)

Method

Main
  • 1
    Preheat oven to 150C. Heat fat or oil in a casserole over medium-high heat, dust beef in seasoned flour, shake off excess and fry beef, turning occasionally, until browned (4-6 minutes). Remove from pan and set aside. Add rind to casserole, stir until fat renders and rind starts to crisp (2-4 minutes), then add onion and stir until softened and golden (3-5 minutes). Deglaze casserole with wine and simmer until reduced by half (3-5 minutes), then add stock and thyme, and bring to a simmer. Return beef to casserole, season to taste, cover, transfer to oven and cook until beef is very tender (2-2¼ hours). Add mushrooms, cover and return to oven, until tender (5 minutes). Set aside to cool, then spoon off excess fat.
  • 2
    Preheat oven to 200C and use a serving bowl to trace 4 circles on a sheet of baking paper and place it on a baking tray. Remove beef from sauce and coarsely shred, stir back into sauce, then divide filling among 4 ovenproof serving bowls. Loosely arrange pastry strips inside each circle to form a round nest, then place in oven along with bowls of beef on a separate oven tray and cook until beef mixture is hot and pastry is crisp and golden on the base (10-15 minutes). Top each bowl with a pastry nest, scatter with extra thyme and serve.

Notes

For beef fat, render the trim from the oyster blade in a small pan; otherwise use grapeseed oil. Wood-ear mushrooms are available from select greengrocers. We use Carême Sour Cream Shortcrust Pastry, which comes in 375gm sheets.
Drink Suggestion: Full-bodied red such as durif. Drink suggestion by Max Allen