Beef, mushroom and red wine pie
7
Points®
Total time: 2 hr 20 min • Prep: 15 min • Cook: 2 hr 5 min • Serves: 4 • Difficulty: Easy
With its hearty beef filling and golden pastry lid, this pie is comfort food at its best.
Ingredients
Beef, blade steak, raw
480 g, (buy 600g) fat trimmed, cut into 2cm pieces
Red onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Mushrooms
200 g, button variety, quartered
Garlic
2 clove(s), crushed
Red wine
½ cup(s), (125ml)
Cornflour
2 tsp
Beef stock cube
½ individual, to make 1 cup (250ml) stock
Egg(s)
1 medium, lightly beaten
Reduced-fat puff pastry
1 sheet(s)
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large heavy-based saucepan with oil and heat over high heat. Cook beef, turning, in 2 batches, for 3–4 minutes or until browned. Transfer to a plate.
2
Reheat same pan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3 minutes or until browned. Add wine and simmer until reduced by half.
3
In a large jug, whisk cornflour and stock until smooth. Pour into pan, cook,stirring until mixture comes to the boil and sauce thickens slightly. Return beef to pan. Reduce heat and simmer, covered, for 1 hour. Simmer, uncovered, for 30 minutes or until beef is tender and sauce has reduced slightly.
4
Preheat oven to 200°C or 180°C fan forced. Lightly spray a 1 litre (4-cup) capacity ovenproof dish with oil. Spoon meat mixture into prepared dish. Top dish with pastry. Trim excess pastry and press edges to seal. Cut shapes from pastry trimmings to decorate pie top. Brush pastry with egg. Bake for 15 minutes or until pastry is crisp and golden. Serve.
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