Beef, mushroom and red wine pie

Prep time

Minutes

Cook time

Minutes

Serves

Adults

Difficulty

Easy - Med - Hard

Beef, mushroom and red wine 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.

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 - it's the perfect gourmet twist on the traditional Aussie pie.

Preparation time

20 minutes

Cooking time

3 hours (plus cooling)

Serves

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!