1 onion, diced. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month. To avoid a soggy base, sprinkle the pastry base with a spoonful of semolina then spoon in beef, onions and mushrooms using a slotted spoon, adding just enough of the liquid to be "saucy." Divide the dough into 2/3'ds for base and 1/3'ds for the top. 1.25kg rump steak, chopped into large chunks. When you want to make the pie, heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown. Bake for 40 mins until golden. Tip the braising steak and any juices back into the pan and give it all a good stir. Pour over 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops. Recipe from Good Food magazine, February 2010, New! Heat an ovenproof casserole until hot. https://www.recipetineats.com/epic-chunky-beef-and-mushroom-pie If preparing dish early in day (or day before) you can prepare to this point and store filling and dough in fridge until next day or when ready to assemble. Heavily grease a 24-28cm pie dish and dust well with flour. Make this simple pie recipe even easier by cooking the filling in a slow cooker the day before you want to serve it. Gently fry for 2-3 minutes. Season the beef with salt and black pepper. Comforting moist pie from "The Hairy Bikers" GF Nov 11. Read about our approach to external linking. Heat oven to 160C/140C fan/gas 3. Brush the top heavily with egg. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured. Use a sharp knife to trim any overhanging pastry (you can use surplus to decorate top of pie). Heat the remaining oil in the pan. Roll out the remaining pastry to a thick round big enough to cover the dish. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Deglaze pan with red wine (or water) and Worcestershire sauce and bring to boil whilst stirring and lifting any residue from the pan. Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender. Brush the edges of the pastry in the dish with 1 beaten egg yolk, then cover with the pastry lid. Heat oven to Gas 2 150C/130C fan. INGREDIENTS. Place the flour, beef, salt and pepper in a medium bowl and toss to coat. Add the stock and bring to a simmer. Season the stew, tuck in a small tied-together bunch of thyme, bay leaf and parsley, and bring everything to a simmer. Cook the beef, in batches, for 6 minutes or until golden. Roll out the smaller ball of dough for the pie top and gently lay it over the filling. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender. Member recipes are not tested in the GoodFood kitchen. Cut steak into 3cm cubes and season. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin. Bake in oven for 30 mins until pie is golden brown and filling is piping hot. Gently fry for 2-3 minutes. Remove from oven and cool. Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish. Save remaining sauce and gently reheat and serve with finished pie. Good Food Deal Season, to taste, with salt and black pepper, remove from the heat and set aside to cool. You want the filling to be slightly higher than the rim of the dish. Pour sauce over the beef add stock and bay leaf. Can also be frozen for up to 3 months and defrosted when needed. Escape to your kitchen this weekend and make this comfort food classic – it's well worth the effort. To avoid a soggy base, sprinkle the pastry base with a spoonful of semolina then spoon in beef, onions and mushrooms using a slotted spoon, adding just enough of the liquid to be "saucy." Make the pastry up to 2 days before you want to assemble the pie. If you have a bit too much, set it aside. Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape. Leave everything to cool completely – better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add the stock and bring to a simmer. Serve with heated gravy. add 1 tbsp oil to pan and cook the onions and garlic over a medium heat for 5-10 mins until golden and soft then mix with beef in casserole dish. Remember to bring dough to room temperature before rolling. Instructions for braising, slow … What’s not to like about a classic beef pie and this my friend is no ordinary beef pie, this is next level with a thick gravy and ultra crispy top. Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. New! Roll out larger ball of pastry and use to line a greased 23cm (9") pie dish. Spoon the cooled meat mixture into a large pie dish. Turn up the heat, add 200g halved chestnut mushrooms and cook for 4 mins until golden. Serve the pie at the table with a jug of gravy and a big pile of greens. 2 celery sticks, diced. Place beef in casserole dish and toss it in flour. HANDY TIP!! Save remaining sauce and gently reheat and serve with finished pie. Brush the pastry rim with a little beaten egg. Bring to boil on top of stove then cover with lid and cook in oven for 1.5 hours. Return the mushroom mixture to the pan, add the tomato paste, wine and stock and bring to the boil. To make the pastry rub the butter into the flour with a generous pinch of salt and mix with fingertips until mixture resembles fine breadcrumbs. Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, for example, pastry leaves. Return all the beef to the pan. Make a few little slits in the centre of the pie, place on the hot baking tray. Cut a third off the pastry and set aside. Get the Cooks Professional Espresso Maker for just £39.99. Good Food Deal Meanwhile, melt butter in frying pan and cook mushrooms for 5 mins until lightly browned, then add to beef and return casserole for another 30 mins (2-hr total). 2 tbsp coconut oil. While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle 200g smoked bacon lardons for 3 mins until crisp. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside. Add the braising steak to the dish using a slotted spoon so some gravy is left in the container, as you don’t want too much sauce in the pie. Roll into balls, flatten slightly, wrap each ball in cling film and chill for 20 mins. The Guinness Stout adds amazing flavor to this hearty dish. 1 carrot, diced. 1 tsp butter. If you’re using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water. Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over 2 tsp golden caster sugar and 4 tbsp plain flour, stirring until the flour turns brown.
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