Beef Mushroom And Red Wine Pie Recipe

Ingredients for Beef Mushroom And Red Wine Pie

• Olive Oil
• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 2 shallots, finely chopped
• 8 oz cremini mushrooms, sliced
• 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
• Beef Bouillon Cubes
• Cold Water
• Fresh Thyme
• Cornflour
• Shortcrust Pastry
• 1 large egg, beaten

How to Make Beef Mushroom And Red Wine Pie

1. Heat 2 tablespoons of olive oil in a large flameproof casserole or heavy-based saucepan over medium-high heat.
2. Add 1.5 lbs of beef stew meat, cut into 1-inch cubes, and cook for 10 minutes, stirring occasionally until browned. Remove the beef from the pan and set aside.
3. Add 2 finely chopped shallots and 8 oz of sliced cremini mushrooms to the pan and cook for 5 minutes, until softened.
4. Stir in 1 cup of dry red wine (such as Cabernet Sauvignon or Merlot), 1 cup of beef stock, and 2 sprigs of fresh thyme.
5. Return the beef to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the meat is very tender.
6. Preheat oven to 400°F (200°C).
7. In a small bowl, whisk together 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of cold water until smooth. Stir this mixture into the beef stew. Season generously with salt and pepper. Transfer the pie filling to an ovenproof dish and let it cool slightly.
8. Meanwhile, on a lightly floured surface, roll out 1 sheet (14 inches) of store-bought puff pastry to a 12-inch circle.
9. Brush the rim of the ovenproof dish with water. Top with the pastry, and trim the edges, pressing to seal.
10. Use pastry scraps to create decorative leaves. Brush the top of the pastry with a beaten egg mixed with 1 tablespoon of milk.
11. Bake for 25-30 minutes, or until the pastry is golden brown and crisp. Let stand for 10 minutes before serving.