Beef, Mushroom & Red Wine Pie

BEEF, MUSHROOM & RED WINE PIE

NOT GLUTEN OR DAIRY FREE, but DELICIOUS

SERVES: 4-6

INGREDIENTS

1.5 kg chuck steak, cut into 2cm cubes

For dusting: cassava flour or plain flour

Sea salt & pepper

Olive oil

1 large brown onion, diced

4 stalks of celery, diced

2 medium carrots, diced

4 cloves of garlic, crushed

600ml beef stock

1 1/2 cups red wine

8 sprigs of thyme, keep leaves on sprigs, you can remove these at the end

4 bay leaves

2 tbl cassava or plain flour

200g cup mushrooms, sliced

2 tbl balsamic vinegar

3 sheets store bought puff pastry (I used Temptation Bakeries brand)

1 egg, lightly beaten 

To serve: steamed green beans & balsamic vinegar

METHOD

In a bowl, toss the chopped beef in flour along with a crack of salt and pepper. 

Heat oil in a large heavy based casserole dish over medium heat. Add beef and cook, stirring occasionally until browned. Add in the onion, celery, carrot and garlic and cook for 5 minutes.

Add in the stock, wine and herbs and reduce heat to medium and simmer, covered for 2 hours. After 2 hours, add mushrooms and cook until meat is tender and falling apart.

Place the extra flour in a small bowl and add enough braising liquid (about 1/3 cup) to make a thin, smooth paste. To do this, beat with a fork or whisk. Add to the casserole and stir through until the mixture is smooth and thick. Season to taste, add vinegar and allow to cool slightly.

Spoon into a large pie dish and make sure you remove the bay leaves and thyme sprigs.

Preheat oven to 180°C. Measure out pastry and place pastry over the filling. Create little patterns on top with the pastry sheet - get creative. Brush the pastry with the egg wash and bake until the pastry is golden (about 20 minutes). Serve with steamed beans and a drizzle of balsamic vinegar.