Beef, Mushroom & Red Wine Pies
This savory beef and red wine pie is a comforting dish that offers a symphony of flavors and textures with tender meat, aromatic herbs, and a rich, indulgent pastry crust. Perfect for a cozy dinner with loved ones, this pie will surely become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- olive oil
- 400g lean braising steak , all fat removed and cut into chunks
- 2 onions , cut into thin wedges
- 300g button mushrooms
- 1 garlic clove , crushed
- sprig thyme , leaves only
- 1½ tbsp flour
- ½ bottle red wine
- 200g shortcrust pastry
- 1 egg , beaten
Instructions
- If you have time, place the beef in a large bowl with the herbs and star anis and season well with pepper. Pour over all the wine, cover with cling film and chill for up to 24 hrs. The next day sit a colander over another bowl and drain the beef well. Pick out the herbs and star anis and set aside. If you don’t have time just start with all the ingredients prepared and ready to cook.
- Heat oven to 170C/150C fan/gas 3 - 4. Heat a drizzle of oil in a large casserole until very hot then brown the meat well in batches. For each batch, heat more oil and brown for around 10 mins before transferring to a plate and repeating the process. When all the meat is done add the vegetables and cook for 5 mins until starting to colour then add the herbs and star anis and cook for a minute more.
- Sprinkle sugar over the vegetables, then scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato purée then pour over the wine, scraping the bottom of the pan with your spoon. Tip in the beef and any juices then crumble in the stock cubes. Pour over just enough boiling water from the kettle to cover the meat and vegetables. Season with salt and pepper and bring everything to the boil, stir well, cover and place in the oven for 2 1/2 hrs until the meat is really tender. This can be done up to 3 days in advance and chilled until ready to make the pie or frozen for up to 3 months.
- To make the pie heat oven to 200C/180C fan/ gas 6. Tip the filling into a 2-litre pie or baking dish. Roll the pastry out on a lightly floured surface to fit the pie dish with a slight overhang and drape over the dish. Crimp the edges if you are able to and poke a couple of little steam holes in the middle. Brush the pastry with the beaten egg and sprinkle with flaky sea salt. Bake for 30 mins until golden brown. This is goes well with mash and buttered green beans.
Yield
Serves 4
Nutrition
- Calories: 1014 calories
- Fat Content: 52.5 grams fat
- Saturated Fat Content: 20.2 grams saturated fat
- Carbohydrate Content: 55.3 grams carbohydrates
- Sugar Content: 12.7 grams sugar
- Fiber Content: 5.8 grams fiber
- Protein Content: 59.6 grams protein
- Sodium Content: 1.8 milligram of sodium
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