BEEFSTEAK AND MUSHROOM PIE
Make and share this Beefsteak and Mushroom Pie recipe from Food.com.
Provided by Jan in Lanark
Categories Savory Pies
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut beef into 1 inch cubes and brown in batches in the vegetable oil over medium high heat.
- Transfer to bowl with a slotted spoon.
- Add bacon to pan and cook until crisp.
- Add to beef.
- Drain the fat from the pan and melt the butter over medium heat.
- Add onions and mushrooms; cook for about 15 minutes, until the liquid has evaporated.
- Stir in tomato paste and cook, stirring, for 2 minutes.
- Sprinkle with flour and cook, stirring, for 1 minute.
- Whisk in beer, mustard, salt and pepper until smooth.
- Return beef mixture with any juices to pan.
- Cover and bake in 350 oven for 1 hour or until beef is tender.
- Let cool for 30 minutes and proceed or refrigerate up to one day and reheat.
- Put mixture into an 8 cup (2 L) oval casserole.
- On floured surface, roll out pastry to fit top of dish plus 1 inch extra.
- Trim edges.
- Brush edge of dish with water and centre pastry over filling, gently pressing edges to adhere to the casserole dish.
- Brush with egg and make 4 slashes for steam vents.
- Bake in 400 oven for 30 minutes until puffed and golden, about 30 minutes.
Nutrition Facts : Calories 490.3, Fat 30.8, SaturatedFat 9.9, Cholesterol 109.2, Sodium 353, Carbohydrate 19.1, Fiber 1.4, Sugar 2.6, Protein 30
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