Rustic steak and mushroom pie
Rustic and flavoursome steak and mushroom pie
4 - 6
Serves
50 mins
Prep Time
3 hrs 15 mins
Cook Time
Recipe author
Roz McIntosh
This rustic steak and mushroom pie by Roz McIntosh is perfect for a cold winter's night. We used casserole steak and beef bone broth in this pie to create a rich and flavourful filling. Serve with a side of steamed seasonal greens.
Recipe courtesy of Greenlea Butcher Shop.
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Ingredients
For the Filling
1 kg Quality Mark chuck steaks
i
diced into 2cm cubes
2 Tbsp olive oil
2 Tbsp plain flour
1 tsp kosher salt
1/2 tsp black pepper
2 onions
finely chopped
10 button mushrooms
sliced
4 garlic cloves
crushed
500ml beef bone broth
i
1/4 cup red wine
1 bay leaf
1 Tbsp fresh thyme leaves
chopped
2 Tbsp cornflour
For the Pastry
2 cups plain flour
150g butter
i
cubed
A pinch of kosher salt
1/4 - 1/2 cup water
i
1 egg
lightly beaten
Method
To Make the Filling
To Make the Pastry
To Assemble the Pie
1
Preheat the oven to 160°C.
2
Place a large cast iron casserole dish on a medium/high heat. Add the olive oil to the casserole dish.
3
Toss the beef in the flour and seasoning.
4
Cook the beef in batches until browned and set aside.
5
Add the onion and garlic, cooking until softened.
6
Then add the mushrooms and sauté for another couple of minutes.
7
Return the beef to the dish, along with the Restore Beef Bone Broth, red wine, bay leaf and thyme leaves.
8
Bring up to a simmer, then cover and place into the preheated oven and cook for 2 hours until the beef is meltingly tender.
Start Timer
9
Combine the cornflour with 1/4 cup of water in a small bowl.
10
Remove the beef from the oven and add the cornflour mixture, stirring on a low heat until the mixture has thickened.
11
Place the pie filling in the fridge to cool completely.
