Recipe
Beef and mushroom pie
Fall is a season that always reminds me how quickly time
passes… Often I feel nostalgic and homesick around autumn, so, I’m always
trying make some space in my time for meeting with people I care about… Even
though today was a really busy day for me I decided to reword myself wits some
heartwarming beef and mushroom pie..
It may not be the skinniest option on the menu, but when you
are craving comfort there is nothing that will beat good old golden-crusted
pie…
Ingredients:
320g reduced-fat puff pastry sheet, thawed if frozen
Cooking oil spray
500g lean beef steak, diced
1 large onion, finely chopped
1 large carrot, diced
2 garlic cloves, crushed
300g button mushrooms, quartered
1 ½ tbsp. plain flour
1tbsp tomato puree
1bay leaf
150 ml red wine
250 ml beef stock (reduced-salt)
1tbsp Worcestershire sauce
250g potatoes diced
Method:
- Preheat the oven on 200 degrees. Using the base of a 1.5 liter ovenproof dish cut out a round pastry for the pie lid, allowing an extra 1cm around. Set aside.
- Put a large pan over a medium heat and spray with a little oil. Add the beef in batches, and cook for 2 min or until browned. Transfer to a plate and keep worm.
- Return the pan to the heat and spray some more oil, then add the onion, and carrot and cook it stirring occasionally for about 5 min. Add the garlic and mushroom and cook 5 min more or until the mushroom color. Add flour, tomato puree and bay leaf and cook, stirring, for 1 min more.
- Return the beef to the pan, then add the wine and simmer until it reduced in by half. Pour in the stock and 125ml water, then add the Worcestershire sauce and diced potatoes. Stir to combine, then cover with a lid and simmer very gently for 1-1 ½ hr until the meat is tender and stock has thickened.
- Spoon the beef filling into the ovenproof dish, then lay the pastry lid on top, pushing down the edges to seal around the rim of the dish. Use a sharp knife to make a slit in the center of the pastry lid and then spray with a little oil. Bake for 25-30 min until the pastry is puff and golden and the filling piping hot.
