Beef and Mushroom Pie - British Main course

Ingredients

  • 500 g Beef stewing steak
  • 67 Salt (to taste)
  • 67 Black pepper (to taste)
  • 2 tbsp Vegetable oil
  • 1 tbsp cornflour
  • 1 piece Onion (chopped)
  • 2 cup Carrot (chopped)
  • 2 sprig Thyme leaves (leaves picked)
  • 160 g Button mushrooms
  • 1 piece Beef stock cube (dissolved in 400ml water)
  • 1 piece Egg yolks (beaten)
  • 100 g Puff pastry (rolled to 5mm thick)

Instructions

  1. Season the beef with salt and black pepper.

  2. Heat an ovenproof casserole dish over medium-high heat. Add the vegetable oil and brown the beef in batches. Return all the beef to the pan.

  3. Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes.

  4. Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender.

  5. Season with salt and black pepper to taste, remove from the heat and set aside to cool.

  6. Preheat the oven to 180C/350F/Gas 4.

  7. Spoon the cooled meat mixture into a large pie dish.

  8. Brush the edge of the dish with the beaten egg and then lay the puff pastry over the top.

  9. Trim the edges and brush the top of the pastry with the remaining egg.

  10. Bake for 20-25 minutes, or until the pastry is golden-brown.

Reviews & Comments

Leave a Comment

Your email will not be published