Recipe by KateL
Entered for ZWT. By Australian chef Brigitte Hafner. Very English dish, but updated. Gravy beef is beef shin, also called diced beef; it is tougher and less expensive than chuck beef. If you can't find gravy beef, you can use stew meat. If you feel rich, indulge in blade steak. If you opt for refrigerated pie crusts, the secret is to brush it first with egg white and refrigerate for 10 minutes before putting in the filling (it keeps the pie crust from getting soggy). Most of the preparation time is for preparing the pie crust after the filling has completed, allowing the filling to cool off.
Top Review by diner524
What a delicious pie, I see why this pie is so common in Australia/New Zealand. I would love to have this several times a week for lunch!!! I made a pot roast, using a chuck roast, a couple of days ago and used the leftover meat to make this pie. Just loved the onions, mushrooms and beef combination and the red wine with the broth made for a wonderful gravy/sauce. Thanks for sharing the recipe. Made for ZWT8.
- 700 g beef gravy (1.5 lb.) or 700 g stew meat (1.5 lb.) or 700 g beef chuck (1.5 lb.)
- 2 tablespoons olive oil, for browning beef
- salt and pepper, to taste
- 2 tablespoons olive oil, for browning onion and garlic
- 2 large onions, sliced
- 1 garlic clove, sliced
- salt and pepper, to taste
- 50 g butter (3 1/2 tablespoons)
- 2 tablespoons flour
- 500 ml red wine (2 cups plus 1 tablespoon)
- 1 sprig rosemary
- 1 small piece orange rind
- 1 bay leaf
- 15 g dried porcini mushrooms, soaked in 1 cup water (1/2 oz. dried mushrooms) (optional)
- 400 g mushrooms, sliced (14 oz.)
- 270 g cold butter (2 sticks plus 3 tablespoons)
- 360 g flour (1 1/4 lbs., about 2 3/4 cups plus 2 tablespoons)
- 4 -5 tablespoons cold water
- 1 egg, separated
Directions See How It's Made
- Cut beef into 4cm cubes (1 1/2-inches). Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.
- Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side.
- Add the butter and flour and cook for a few minutes, stirring.
- Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer.
- Cover and cook for 1 1/2 hours or until the meat is tender.
- Add the mushrooms and cook for five more minutes, then leave to cool.
- Take the butter out of the fridge half an hour before using.
- Put the flour on the kitchen bench; chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry; lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 180C/350°F.
- Take a 23-26cm round pie dish (9-10 inches) and grease with a little butter.
- Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess.
- Pour the mixture into the pie case and trim the edges 2cm (3/4 inch) from the filling.
- Roll out the remaining pastry to about half a centimeter (1/4 inch) and lay on top of the pie. Cut a slit in the middle to allow steam to escape.
- Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.