BEEF, MUSHROOM AND RED WINE PIE

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Beef, Mushroom and Red Wine Pie image

This is a favorite Autumn/Winter warming dish in my house. I really enjoy this with horseradish mash and seasonal veggies! A real crowd pleaser too.

Provided by Ozzy5223

Categories     Savory Pies

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
750 g braising steak, cubed
300 g shallots, peeled
250 g large flat mushrooms, chopped
250 ml red wine
2 beef bouillon cubes, made with up to
450 ml cold water
20 g fresh thyme, leaves only
1 tablespoon cornflour, blended with a little cold water
500 g fresh shortcrust pastry
1 egg, beaten to glaze

Steps:

  • Heat the oil in a large flameproof casserole or heavy-based saucepan.
  • Add the steak and cook for 10 minutes, stirring occasionally until 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, then reduce the heat, cover and cook for 1 hour until the meat is tender.
  • Preheat the oven to 200 degrees C, 400 degrees F.
  • Stir the blended cornflower into the reduced mixture, season and transfer the pie filling to an ovenproof dish and allow to cool slightly.
  • Meanwhile, roll out the pastry on a lightly floured surface so that it fits the top of the dish.
  • Brush the rim of the dish with water, top with the pastry and trim by running a knife around the edge.
  • Use the trimmings to made pastry leaves to decorate the pie.
  • Brush the pastry with the beaten egg and milk, and bake for 25 minutes until the pastry is crisp and golden.

Nutrition Facts : Calories 801.3, Fat 44.8, SaturatedFat 11.1, Cholesterol 61.4, Sodium 1158.6, Carbohydrate 71.9, Fiber 5.5, Sugar 2, Protein 18.3

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