Who would have thought a big pie for dinner would make everyone so happy? But this recipe tastes just so, so good. Some creamy mashed potato, steamed veges and you have one hearty, wholesome, delicious family dinner.
I have been trying to make a beef pie that I like for years and years experimenting with all sorts of recipes and all sorts of pastry. I have borrowed ideas from here and there and finally decided on the perfect filling and decided a top layer of bought puff pastry is all you need for the perfect beef pie.
The mushrooms fill it out a little and for all you mushroom scoffers out there – you won’t notice them. My kids didn’t pick out one single mushroom and they are a tough crowd. I have used both sauteed sliced onion and a few quartered pickled onions because they are a very tasty surprise. Our kids like pickled onions and they really work well in a beef pie.
A quick update on the bag giveaway from Tanya – we have a winner. Cassie! A bread bag and lovely little re-useable snack bag for school lunches is yours! Thanks Tanya.
family beef and mushroom pie
1 kg chuck steak, cut into 1.5cm chunks
1/3 cup plain flour
1/4 cup olive oil
1 large onion, sliced
200g mushrooms, sliced
2 tablespoons thyme leaves
3 cloves garlic, crushed
300ml beef stock
2 tablespoons redcurrant jelly
2 teaspoons Worcestershire sauce
2 teaspoons wholegrain mustard
6 pickled onions, quartered
2 or 3 sheets of puff pastry
1 egg, lightly beaten
Put the flour into a deep plate and season well with salt and pepper. Toss the diced beef in the flour and shake off the excess. Heat a big French oven or casserole dish over a medium to high heat with a couple of tablespoons of the olive oil. Add 1/3 of the diced beef and brown for a couple of minutes on both sides then set aside on a plate and repeat twice with remaining beef, adding more oil as needed.
Lower the heat and add any remaining oil to the dish and saute the sliced onions until soft. Add the mushrooms and saute for a few minutes before adding crushed garlic and thyme leaves. Once mushrooms are nicely browned, return the beef to the dish. Then stir in the stock, redcurrant jelly, Worcestershire and mustard. Stir until the jelly has dissolved then pop in the pickled onions and bring to the boil. Then reduce to a simmer, pop a lid on, and leave it to cook for 1 hour or until the meat is tender.
Once cooked, tip into a big pie plate and leave to cool for 10 minutes. You can make the pie up to this point and once cooled, store in the fridge until you are ready to bake it.
Preheat oven to 200 degrees C.
Cut one of the sheets of pastry into 4 strips and mold these around the rim of the pie dish and brush with the beaten egg. Then arrange the other sheet over the top (my pie dish is very big so I needed to use 2 sheets of pastry over the top). Trim any excess pastry and press down on the edges to seal. Brush the top with beaten egg and cut a couple of little slits on top to allow the steam to escape. Bake for 40 minutes.