Rich chunky beef & mushroom pie
Serves: 6 | Preparation Time: 15mins | Cooking time: 2hr 45mins
- 20g dried porcini mushrooms
- 1 ¼ cups boiled water
- 1kg Farm88 yearling beef diced casserole steak
- 1-2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 celery, finely chopped
- 1 carrot, finely chopped
- 1 small knob of butter
- 1 carrot, halved lengthways and cut into chunks
- 1/3 cup flour (any will do)
- 1 cup dark ale (or red wine, stout, extra beef stock)
- 1 cup beef stock
- 3 sprigs of fresh thyme or 1 tsp dried thyme leaves
- 2 bay leaves, fresh or dried
- 200g diced bacon
- 300-400g swiss brown mushrooms, sliced or halved (depending on size)
- 2-3 sheets of puff pastry
- 1 egg
1. Place porcini mushrooms in a bowl and add boiled water. Leave to soak for at least half an hour. Strain mushrooms and reserve ¾ cup of soaking liquid. Roughly chop the porcini mushrooms.
2. Heat 1 tbsp oil in a large heavy based pot. Add half of the beef, season with salt and pepper and brown all over. Remove the beef and repeat for the second batch. Set the beef aside.
3. Turn stove down to medium-low. Add more oil to the pan (if needed). Add onion and garlic, cook for 2 minutes. Add the finely chopped carrots and celery. Cook for 6 minutes or until softened. Now add carrot chunks and knob of butter and cook for 2 minutes.
4. Add flour and stir though.
5. Add ale, beef stock and stir to dissolve the flour.
6. Add thyme, bay leaves, porcini mushrooms, the reserved porcini soaking liquid and beef. Turn up heat slightly, mix, bring to the simmer then cover. Adjust the heat so it’s simmering gently.
7. Cook for 1 hr 45 minutes or until beef is tender.
8. Meanwhile, cook bacon in a frying pan on high heat until golden. Remove and reserve bacon and drippings and set aside. Add mushrooms and cook until golden.
9. Add bacon and mushrooms to stew.
10. Simmer stew uncovered for 15 minutes. Remove from the stove and cool.
1. Preheat oven to 200oC.
2. Grease a large pie dish, and line with pastry. Fill the stew into the pie dish evenly. Top with pastry and brush with egg yolk. Cut a few slits into the surface and bake for 30-35 minutes or until nice and golden (stick a knife in the middle to check).
3. Rest for 5 minutes before serving and enjoy!