Directions
0/0 steps made- Prepare beef stock.
- Chop the beef, mushrooms, and onion into 1″ chunks.
- Chop 3 carrots into chunks and finely slice the remaining 1 carrot.
- Season beef with salt and pepper.
- Heat 1 tbsp of oil and cook the beef on high heat until the colour changes (see notes). Set beef aside.
- In the same pan, add a little more oil and saute onions and garlic for 2 minutes on medium-low heat.
- Add finely chopped carrots. Cook for 6 minutes (until the carrots soften).
- Add carrot chunks and cook for another 2 minutes.
- Add flour and stir.
- Add stock and stir to dissolve flour.
- Add thyme, bay leaf, and beef. Bring to simmer and then cover and cook on gentle simmer for 1 hr 45 min (or until the beef is tender).
- In a separate frying pan cook the mushrooms for 5 minutes.
- Add the cooked mushrooms to the stew. Simmer stew uncovered for 15 minutes (or until mushrooms are tender).
- When the pie filling (aka stew) is ready, leave it to cool to room temperature. Or you can refrigerate at this point.
- Preheat oven to 200C.
- Roll out the pastry and place on a pie dish.
- Scoop in the meat filling and cover with the remaining rolled out pastry.
- Brush the pie with egg yolk.
- Bake for 30-35 minutes. The pie filling should be sizzling and pastry a nice golden colour.
Notes:
- Divide and cook the beef in small portions so that it colours up faster. If there’s a lot of beef in the same pot, it’ll get watery and more difficult to caramelise.
- Don’t open the oven while the pie is cooking. It messes with the temperature.
- Make some slits or holes in the top pastry to allow steam to escape during the baking process.
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