Slow Cooked Beef & Mushroom Pie
Slow Cooked Beef & Mushroom Pie
Ingredients
- 800 g beef chuck steak cut into 2–3 cm chunks
- 2 tablespoons extra virgin olive oil
- 3 bacon rashers chopped
- 3 cups mushrooms sliced
- 1 brown onion large, chopped
- 2 garlic cloves sliced
- 2 celery sticks chopped
- 2 tablespoons plain flour
- 2 tablespoons dried herbs Italian mix or any of your choice
- 1 tablespoon tomato paste
- 400 g diced tomatoes tin
- 1 cup red wine or extra stock if preferred
- 1 1/2 cups beef stock
- 3 bay leaves
- cracked black pepper to taste
- 2 cups frozen peas
- 1 puff pastry sheet, thawed
- 2 eggs whisked, for egg wash
- 1 tablespoon sesame seeds white or black
Instructions
- Heat extra virgin olive oil in a large oven-safe pot over medium-high heat. Brown the beef in batches, then remove and set aside.
- In the same pot with the remaining oil and beef juices, add the bacon and mushrooms. Cook for 5–7 minutes until caramelised and golden. Remove and set aside.
- Reduce the heat to medium. Add a little more extra virgin olive oil if needed. Then add the onion& garlic and cook for 2-3 minutes. Then add the celery, plain flour and dried herbs. Stir well to coat and cook for 2 minutes. Add the tomato paste, tinned tomatoes, red wine, beef stock, bay leaves, and a generous crack of black pepper. Stir to combine.
- Return the seared beef, bacon, and mushrooms to the pot. Gently stir everything together so the meat is coated in the sauce. Cover with a lid and place in a preheated oven at 160°C for 3 hours, or until the beef is tender.
- Stir in the frozen peas once out of the oven. Remove the bay leaves.
- Once cooked, remove the lid. Lay the puff pastry sheet over the top of the pot. Press the edges down to seal, brush with whisked egg, and sprinkle with sesame seeds.
- Increase the oven to 200°C and bake for 25–30 minutes, or until the pastry is puffed and golden.
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