Description
A comforting dish featuring tender beef, sweet onions, and earthy mushrooms enveloped in flaky pastry, perfect for family meals or gatherings.
Ingredients
Scale
- 1 kg (2.2 lbs) chuck steak, beef fat trimmed, cubed into 3cm pieces
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup (60 g) extra virgin olive oil
- 2 garlic cloves, minced
- 2 large brown onions, finely chopped
- 1/4 cup (60 g) tomato paste
- 1/4 cup (60 g) BBQ sauce
- 2 tbsp (40 ml) Worcestershire sauce
- 3 1/2 cups (750 g) vegetable or beef stock
- 1 cup (250 g) dark ale
- 1 beef bouillon cube
- 1/4 cup (62 g) unsalted butter
- 1 cup (95 g) mushrooms, washed, dried, and sliced
- 1/4 cup (40 g) all-purpose flour, plus extra to dust
- 2 sheets frozen short crust pastry, partly thawed
- 2 sheets frozen puff pastry, partially thawed
- 1 egg, lightly beaten
- 1 tbsp (20 g) milk
- 2 tbsp black sesame seeds (optional)
Instructions
- Remove the beef from the fridge 30 minutes before cooking. Season the cubed chuck steak with salt and pepper.
- In a large pot, heat half of the olive oil over medium-high heat and brown the beef in batches, about 3 minutes per batch. Set aside.
- In the same pot, reduce the heat, add remaining olive oil, and sauté the onions and garlic for 1 minute.
- Stir in tomato paste, BBQ sauce, Worcestershire sauce, 2 1/2 cups of stock, dark ale, and add the browned beef. Crumble the beef bouillon cube, bring to boil, cover, and place in a preheated oven at 180°C for 1 1/2 hours.
- In a skillet, melt butter over medium heat, add mushrooms, and cook for 2 minutes. Stir in flour and gradually add reserved stock until smooth.
- Add mushroom sauce to beef mixture and cook for another 10 minutes. Allow to cool completely.
- Dust a surface with flour, roll out short crust pastry, and line a 22cm pie dish. Spread cooled filling over it.
- Cover with puff pastry, crimp edges, and cut an ‘X’ in the center for steam escape.
- Brush with egg and milk mixture and sprinkle sesame seeds, if desired. Bake for about 1 hour until golden brown.
- Let the pie rest for 10 minutes before slicing and serve.
Notes
Allow the filling to cool completely to prevent soggy pastry. Customize the pie with herbs or different pastry types to cater to dietary needs.
- Prep Time: 30
- Cook Time: 90
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg