Photo of Beef, mushroom and red wine pie by WW

Beef, mushroom and red wine pie

10
10
10
SmartPoints® value per serving
Total Time
2 hr 20 min
Prep
15 min
Cook
2 hr 5 min
Serves
4
Difficulty
Moderate
With its hearty beef filling and golden pastry lid, this pie is comfort food at its best.

Ingredients

lean beef blade steak

480 g, (buy 600g) ft trimmed, cut into 2cm pieces

plain flour

1 tbs

olive oil

1 tbs

red onion

1 medium, finely chopped

carrot(s)

1 medium, finely chopped

celery

2 individual, finely chopped

mushrooms

200 g, button variety, quartered

garlic

2 clove(s), crushed

red wine

125 ml, (1/2 cup)

Beef stock, liquid, salt-reduced

1 cup(s), (250ml)

egg(s)

1 medium, lightly beaten

reduced-fat puff pastry

1 individual

Instructions

  1. Place beef and flour in a large bowl and toss to coat. Heat oil in a large saucepan 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. Return beef to pan with stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Simmer, uncovered, for 30 minutes or until beef is tender and sauce has thickened.
  3. 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.

Notes

SERVING SUGGESTION: Steamed baby brussels sprouts. TIP: Pie filling suitable to freeze for up to 2 months.

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