Steak and mushroom pie
Prep
30-60 mins
Total
3 HRS 15 MIN
Servings
4 Servings
Ingredients
500 g
Braising steak, cubed
1/2
A bottle of red wine (375ml)
6 tbsp
Of Lea & Perrins worcestershire sauce
-
A handful of fresh thyme
1
Onion
1
Carrot
4
Portobello mushrooms
2 tbsp
Of plain flour
-
Glug of olive oil
1 tbsp
Of tomato pure
250 ml
Beef stock
650 g
Plain flour
250 g
Butter
1
Egg, beaten
1
Red onion, sliced
Instructions
Step 1
Place the cubes of beef into a large bowl and pour over the red wine and 2,tbsp of Worcestershire sauce.
Step 2
Add a few sprigs of thyme, cover and leave to marinate for a few hours.
Step 3
Preheat the oven to 150°C.
Step 4
Peel and dice the onion and carrot.
Step 5
Dice the mushroom into large cubes.
Step 6
Drain the beef, but save the marinade for later.
Step 7
Toss the beef in 2,tbsp of plain flour.
Step 8
Heat the oil in a large ovenproof saucepan and add the beef.
Step 9
Fry to colour well, then add the onion, carrot and mushrooms, continuing to cook for a few more minutes.
Step 10
Squeeze in the tomato purée and coat everything in it.
Step 11
Pour the beef marinade into the saucepan, let it bubble for a few minutes then add in the beef stock.
Step 12
Put a lid on the pan and place it in the oven.
Step 13
Cook for 2 hours, then strain through a sieve to separate half the liquid and set aside to cool.
Step 14
Rub the butter into the flour to form a breadcrumb consistency.
Step 15
Pour the remaining 4 tbsp of Worcestershire Sauce and enough cold water into the mixture to form a dough.
Step 16
Squeeze the dough together into a ball of pastry and rest in the fridge for an hour.
Step 17
Raise the temperature of the oven to 180°C.
Step 18
Roll the pastry out on a floured surface to approximately 1,cm thick.
Step 19
Spoon the steak and mushroom pie filling into 4 individual pie dishes and cut the pastry out to fit on top.
Step 20
Brush around the edges of the pie dish with egg wash.
Step 21
Lay the pastry over the pie and crimp the edges together to seal it in.
Step 22
Brush the whole top of the pies with egg wash, then place them onto a baking tray.
Step 23
Bake in the oven for 20 minutes, until evenly golden brown.
Step 24
Fry the sliced red onion in a frying pan with a knob of butter until soft and sweet, then add the strain liquid from the pie filling that you saved.
Step 25
Heat to a bubble,season with salt and pepper and stir in enough hot water to give you your preferred gravy consistency.
Step 26
Serve the baked pie with steamed green veg and boat of gravy!
