Beef, Mushroom & Red Wine Pie

Cooking time:     2 hrs 55 mins
Serves:                 4

What you need

750g John Penny braising steak, cubed
1 tablespoon olive oil
300g shallots, peeled
250g large flat mushrooms, sliced
250ml red wine
2 beef stock cubes made up to 450ml with boiling water
20g pack fresh thyme, leaves removed from stem
1 tablespoon cornflour, blended with a little cold water
500g fresh shortcrust pastry or puff pastry
1 beaten egg and milk to glaze

How to cook

Heat the oil in a large flameproof casserole dish or heavy based saucepan.

Add the steak and cook for 10 - 15 minutes, stirring occasionally until evenly browned.

Stir in the shallots and mushrooms and cook for a further 5 minutes.

Stir in the red wine, stock and thyme, bring to the boil, reduce the heat, cover and cook gently for 1 hour, until the meat is tender.

Stir in the cornflour and seasoning to taste and transfer the mixture to an ovenproof dish.  Allow to cool slightly.

Whilst it is cooling, roll out the pastry on a lightly floured surface to fit the top of the dish. Moisten the edges of the dish with water, top with the pastry and run a knife around the edge to trim the edges.

Add the slightly cooled meat. Use the trimmings to decorate the pie with pastry leaves. Brush the pastry with the beaten egg and milk.

Place in a preheated oven Gas 6 200°C, fan 180°C, 400°F for 25 minutes, until the pastry is crisp and golden.

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