Beef and mushroom pie is ideal for a robust family dinner dish. The beef is wonderfully tender and slathered in delicious gravy, perfect with the earthy mushrooms. Golden, flaky pastry is the perfect harmonsier.
Recipe by Thulisa Martins
Beef and mushroom pie
- 30ml (2 tbsp) olive or avocado oil
- 200g onion, chopped
- 2 x 500g beef steaks, cut into cubes
- 150g of dried porcini mushroom, soaked in the beef stock for 10 – 15 minutes
- 50ml red wine
- 250ml (1 cup) beef stock
- 3 small leeks, cut lengthways
- 1 potato, cut into small cubes
- 30ml (2 tbsp) cornflour
- 30ml (2 tbsp) water
- sea salt, to taste
- 30ml (2 tbsp) Szechwan
- pepper, crushed
- 1kg ready-made all-butter puff pastry
- 1 egg, beaten
- 50ml full-cream milk
Preheat the oven to 180°C. Heat the oil in a saucepan over high heat and fry the onion until soft. Add the beef cubes and brown, 2 – 3 minutes. Remove from the pan.
Add the wine to deglaze the pan, then stir in the mushroom soaked stock, leeks and potato. Simmer uncovered until the mixture has thickened, 15 – 20 minutes. Mash the potato slightly to help thicken the sauce.
Mix the cornflour with the water until a paste forms. Stir into the mixture, season and cook, 5 minutes. Set aside to cool.
Roll out 500g pastry to make a base for an 18cm pie dish. Pour the pie filling inside and top with the other 500g rolled pastry. Fold or crimp the sides to close.
Mix the egg and milk in a small dish and brush the pastry top with the mixture.
Bake until cooked, 30 – 40 minutes, and serve while still hot.