Recipe by Ozzy
This is a favorite Autumn/Winter warming dish in my house. I really enjoy this with horseradish mash and seasonal veggies! A real crowd pleaser too.
Top Review by DC Sunshine
This dish sounds delish - its a cold wintery day here - I reckon that it's on the menu tonight. I'm not that keen on stock cubes, they're ok if you don't have time for stock making, but are good if you need to use them. EIther that or boxed liquid stock. I don't see any mention of S&P - I reckon this dish could take a lot of ground black pepper, and a good pinch of salt. Thanks Ozzy! :)
- 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
Directions See How It's Made
- Heat the oil in a large flameproof casserole or heavy-based saucepan.
- Add the steak and cook for 10 minutes, stirring occasionally until browned.
- Stir in the shallots and mushrooms and cook for a further 5 minutes.
- Stir in the red wine, stock and thyme.
- Bring to the boil, then reduce the heat, cover and cook for 1 hour until the meat is tender.
- Preheat the oven to 200 degrees C, 400 degrees F.
- Stir the blended cornflower into the reduced mixture, season and transfer the pie filling to an ovenproof dish and allow to cool slightly.
- Meanwhile, roll out the pastry on a lightly floured surface so that it fits the top of the dish.
- Brush the rim of the dish with water, top with the pastry and trim by running a knife around the edge.
- Use the trimmings to made pastry leaves to decorate the pie.
- Brush the pastry with the beaten egg and milk, and bake for 25 minutes until the pastry is crisp and golden.