Name: Beef, mushroom and red wine pie
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 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 red wine (1½ cups); 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

Beef, mushroom and red wine pie

Australian Gourmet Traveller recipe for beef, mushroom and red wine pie

Serves 6

Prep

20M

Cook

Total

3H 20M

Ingredients

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 red wine (1½ cups)

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

Main

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 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.