Beef Pot Pie

Serves: 3

Prep Time: 15 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 45 minutes

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Ingredients

• 250g Diced Beef

• Sea Salt

• Cracked Black Pepper

• 1 Tablespoon Olive Oil

• 60g Baby Button Mushrooms Trimmed & Quartered

• 1/2 Onion Finely Diced

• 1 Large Carrot Peeled & Diced

• 1 Tablespoon Tomato Purée

• 2 Cloves Garlic Minced

• 1/4 Cup Dry Red Wine or Water

• 1.5 Tablespoons All Purpose Flour

• 1 Cup Beef Broth

• 1/2 Tablespoon Soy Sauce

• 1/2 Tablespoon Worcestershire Sauce

• 1 Bay Leaf

• 1/2 Cup Frozen Peas

• 2 Sprigs Fresh Thyme, Stalks Removed

• 1 Egg Lightly Beaten

• 1 Packet Ready Rolled Shortcrust Pastry

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Directions

1. Adjust oven rack to lower middle position and pre heat oven to 180C.

2. Pat beef dry with a paper towel and season with salt and pepper.

3. Heat 1/2 tablespoon of the oil in a Dutch oven over medium high heat. Add beef and cook until well browned all over, about 7 minutes. Transfer the beef to bowl or plate.

4. Reduce heat to medium and add remaining 1/2 tablespoon oil to Dutch oven. Add mushrooms, onion, carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits.

5. Stir in tomato purée and garlic and cook until fragrant, about 30 seconds.

6. Stir in wine (or water) and cook until reduced to about half, about 2 minutes.

7. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire sauce and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids.

8. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 hour.

9. Remove filling from oven and check beef is tender. If not return to the oven until tender, adding stock if required.

10. Once cooked discard the bay leaf and stir in the fresh thyme and peas. Taste and season with salt and pepper.

11. Grease a 6 inch pie dish and work in the shortcrust pastry, reserving enough for the lid. Add meat mixture to the pie dish.

12. Brush the rim and interior lip of the pastry with egg. Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Crimp dough evenly around edge of pie using your fingers. Trim excess from edges or fold in.

13. Cut a 1/2-inch hole in centre of pie. Brush pie with remaining egg. Transfer pie to oven and bake until crust is golden brown, 20-30 minutes.

14. Transfer pie to cooling rack and let cool for 15 minutes. Serve.

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CREDIT: gooddinnermom.com