Beef Mushroom And Red Wine Pie

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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).