Beef, Mushroom And Red Wine Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 750 g braising steak, cubed
• 300 g shallots, peeled
• 250 g large flat mushrooms, chopped
• 250 ml red wine
• 2 beef bouillon cubes, made with up to
• 450 ml cold water
• 20 g fresh thyme, leaves only
• 1 tablespoon cornflour, blended with a little cold water
• 500 g fresh shortcrust pastry
• 1 egg, beaten to glaze

Recipe

• 1 heat the oil in a large flameproof casserole or heavy-based saucepan.
• 2 add the steak and cook for 10 minutes, stirring occasionally until browned.
• 3 stir in the shallots and mushrooms and cook for a further 5 minutes.
• 4 stir in the red wine, stock and thyme.
• 5 bring to the boil, then reduce the heat, cover and cook for 1 hour until the meat is tender.
• 6 preheat the oven to 200 degrees c, 400 degrees f.
• 7 stir the blended cornflower into the reduced mixture, season and transfer the pie filling to an ovenproof dish and allow to cool slightly.
• 8 meanwhile, roll out the pastry on a lightly floured surface so that it fits the top of the dish.
• 9 brush the rim of the dish with water, top with the pastry and trim by running a knife around the edge.
• 10 use the trimmings to made pastry leaves to decorate the pie.
• 11 brush the pastry with the beaten egg and milk, and bake for 25 minutes until the pastry is crisp and golden.