Rustic Steak and Mushroom Pie
Rustic and flavoursome Steak and Mushroom Pie
4 - 6
3 hrs 15 mins
This rustic steak and mushroom pie by Roz McIntosh is perfect for a cold winter's night. We used casserole steak and beef bone broth in this pie to create a rich and flavourful filling. Serve with a side of steamed seasonal greens.
Recipe courtesy of Greenlea Butcher Shop.
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Special Occasion & Entertaining,
For the Filling
1 kg Quality Mark chuck steak
diced into 2cm cubes
2 tbsp olive oil
2 tbsp plain flour
1 tsp salt
1/2 tsp black pepper
10 button mushrooms
4 garlic cloves
500ml Beef bone broth
1/4 cup red wine
1 bay leaf
1 tbsp fresh thyme leaves
2 tbsp cornflour
For the Pastry
2 cups plain flour
A pinch of salt
1/4 - 1/2 cup water
To Make the Filling
To Make the Pastry
To Assemble the Pie
Preheat the oven to 160°C.
Place a large cast iron casserole dish on a medium/high heat. Add the olive oil to the casserole dish.
Toss the beef in the flour and seasoning.
Cook the beef in batches until browned and set aside.
Add the onion and garlic, cooking until softened.
Then add the mushrooms and sauté for another couple of minutes.
Return the beef to the dish, along with the Restore Beef Bone Broth, red wine, bay leaf and thyme leaves.
Bring up to a simmer, then cover and place into the preheated oven and cook for 2 hours until the beef is meltingly tender.
Combine the cornflour with 1/4 cup of water in a small bowl.
Remove the beef from the oven and add the cornflour mixture, stirring on a low heat until the mixture has thickened.
Place the pie filling in the fridge to cool completely.