Beef Mushroom and Red Wine Pie

Submitted by Wendy's Kitchen

"From Australian Gourmet Traveller"

 

• Ready In: 3hrs 20mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 2⁄3 kg boneless beef shoulder, cut into 2cm cubes

• For dusting

• 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

directions

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).