Beef, mushroom and red wine pie

AT A GLANCE

  • Serves 6 people

  • 1.7 kg boneless beef shoulder, cut into 2cm cubes
  • For dusting: seasoned flour
  • 30 ml olive oil
  • 2 onions, diced
  • 2 stalks of celery, diced
  • 1 carrot, diced
  • 1 clove of garlic, finely chopped
  • 600 ml beef stock
  • 375 ml (1½ cups) red wine
  • 10 sprigs of thyme
  • 3 fresh bay leaves
  • 40 gm plain flour
  • 200 gm pine mushrooms, coarsely torn
  • 30 ml red wine vinegar
  • 375 gm butter puff pastry
  • 1 egg, lightly beaten with 1 tbsp milk
  • To serve: steamed Roman beans
01   Dust beef in seasoned flour, shaking off excess. Heat oil in a heavy-based casserole over medium-high heat, add beef and cook, stirring occasionally, until brown (4-5 minutes). Add onion, celery, carrot and garlic and cook until vegies are tender (4-5 minutes). Add stock, wine and herbs, season to taste with sea salt and black pepper, reduce heat to medium and simmer for 2 hours. Add mushrooms and cook until meat is falling apart (30 minutes).
02   Place flour in a small bowl and add enough braising liquid (about 1/3 cup) to make a thin, smooth paste. Add to casserole, stirring until smooth and thick (4-5 minutes). Season to taste, add vinegar, cool, then spoon into an 8-cup capacity pie dish, removing bay leaves.
03   Preheat oven to 180C. Roll pastry to 3mm thick on a floured surface. Place over filling, with edges overhanging. Press with fork tines to seal edges and trim excess with a knife. Brush with eggwash and bake until pastry is golden (about 20 minutes). Serve with beans.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

RICH SHIRAZ. , suggested by MAX ALLEN

View Full Site