Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardBeef and Mushroom Pie
Is there anything better than a hearty pie in winter? This beef, mushroom and red wine pie hits all the right notes with its rich, warming flavours.
Ingredients
- 1.7 kg boneless beef shoulder, cut into 2cm cubes
- For dusting: seasoned flour
- 1 tbspn olive oil
- 2 onions, diced
- 2 stalks of celery, diced
- 2 carrot, diced
- 1 cup of peas
- 1 clove of garlic, finely chopped
- 2 1/2 cups of beef stock
- ½ cups of red wine
- 8 sprigs of thyme
- 2 bay leaves
- 40 g plain flour
- 200 g mushrooms
- 30 ml red wine vinegar
- Butter puff pastry for pie top
- 1 egg, lightly beaten with 1 tbsp of milk
Method
- Dust beef in seasoned flour, shaking off excess
- Heat oil in a casserole dish over medium-high heat
- Add in the beef, stirring occasionally until golden brown
- Next, add the vegetables - onion, celery, carrot, peas and garlic and cook until tender
- Add stock, wine and herbs and season to taste with salt and pepper
- Reduce heat to medium and leave to simmer for 2 hours
- Add mushrooms and cook until meat is falling apart (30 minutes)
- Place flour in a small bowl and add a small amount of liquid from your simmering casserole to make a gravy-like liquid
- Add to casserole and stir through thoroughly
- Season to taste, add vinegar and allow to cool
- Once cooled, remove the bay leaves and place your pastry over the top of the filling, leaving enough that the edges are overhanging
- Press with fork tines to seal edges and trim excess with a knife
- Brush with egg wash and bake for approximately 20 minutes or until pastry is golden
- Serve and enjoy!
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