Beef and Mushroom Pie
Slow-braised chuck steak and mushrooms in a glossy gravy, sealed under puff pastry.
- 180 min
- Medium
- 4 servings
- Australian
- Cooks
- 0
- Photos
- 0
Ingredients
- chuck steak, diced 2cm700g
- flourfor tossing2 tbsp
- mushroom, quartered250g
- onion, diced1 piece
- garlic, crushed3 clove
- tomato paste2 tbsp
- red wine200ml
- beef broth500ml
- thyme4 sprig
- bay leaf2 piece
- puff pastryfor the lid1 sheet
- egg, beatenegg wash1 piece
- salt1 tsp
- black pepper½ tsp
Method
- 1
Toss diced chuck steak with seasoned flour and brown in batches in a hot, oiled pot.
- 2
Soften diced onion and crushed garlic in the same pot, then add quartered mushrooms and cook until they release their water.
- 3
Stir in tomato paste and cook one minute; deglaze with red wine, scraping the base.
- 4
Return beef with beef broth, thyme, and bay leaves; simmer covered until meat shreds easily, about 90 minutes.
Low heat — barely a bubble.
- 5
Reduce uncovered until the gravy is thick and glossy. Cool fully.
Cold filling = no soggy base.
- 6
Fill a pie dish with the cold beef mix and top with a sheet of puff pastry; trim and crimp.
- 7
Brush with beaten egg, slash the top to vent, and bake at 200°C until pastry is deep golden, about 30 minutes.
Per serving
- 620
- kcal
- 45g
- protein
- 35g
- carbs
- 30g
- fat