Beefsteak And Mushroom Pie

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 lbs boneless cross-rib roast or 2 lbs blade roast, trimmed
• 2 tablespoons vegetable oil
• 6 slices bacon, chopped
• 2 tablespoons butter
• 2 onions, sliced
• 12 ounces mushrooms, quartered if large
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 (440 ml) can guiness beer (or whatever you have)
• 1 tablespoon grainy mustard
• salt and pepper
• 6 1/2 ounces packages puff pastry, thawed
• 1 egg, beaten

Recipe

• 1 cut beef into 1 inch cubes and brown in batches in the vegetable oil over medium high heat.
• 2 transfer to bowl with a slotted spoon.
• 3 add bacon to pan and cook until crisp.
• 4 add to beef.
• 5 drain the fat from the pan and melt the butter over medium heat.
• 6 add onions and mushrooms; cook for about 15 minutes, until the liquid has evaporated.
• 7 stir in tomato paste and cook, stirring, for 2 minutes.
• 8 sprinkle with flour and cook, stirring, for 1 minute.
• 9 whisk in beer, mustard, salt and pepper until smooth.
• 10 return beef mixture with any juices to pan.
• 11 cover and bake in 350 oven for 1 hour or until beef is tender.
• 12 let cool for 30 minutes and proceed or refrigerate up to one day and reheat.
• 13 put mixture into an 8 cup (2 l) oval casserole.
• 14 on floured surface, roll out pastry to fit top of dish plus 1 inch extra.
• 15 trim edges.
• 16 brush edge of dish with water and centre pastry over filling, gently pressing edges to adhere to the casserole dish.
• 17 brush with egg and make 4 slashes for steam vents.
• 18 bake in 400 oven for 30 minutes until puffed and golden, about 30 minutes.