Beef, mushrooms and a thick red wine gravy surrounded by short, buttery pastry – we can’t think of anything better.
Which is why, to celebrate British Pie Week running from the 4th to 10th of March, we’ve decided to share this special recipe with you.
Also on the blog: What wine goes with roast chicken?
Shaun Foster works in our Theale shop, but before he started offering customers his invaluable wine advice he worked as a chef.
So we picked his brains for his tricks and tips for making the perfect steak and mushroom pie.
Steak and Mushroom Pie
- 1kg Rump steak diced (Braising steak is perfectly fine if you can’t stretch to rump)
- Two onions, finely diced
- 500g mushrooms, halved
- 800ml beef stock (An OXO cube is great)
- Handful of plain flour
- One bottle of red wine (Shaun recommends our Don Cayetano Merlot)
- Olive oil
- Bay leaf
- Puff pastry (shop brought pastry is very good quality and saves you time)
- An egg yolk (whisked up in a cup)
- Heat some of the olive oil in a frying pan, Seal the beef until it begins to brown and then remove from the pan draining off the excess oil (the easiest method is to empty contents of the pan into a colander)
- Heat a little more oil in the same pan and cook the onion, once translucent add the meat back into the pan with the onion.
- Sprinkle roughly a handful of the flour over the meat and onion and cook on a low heat for 3-4 minutes stirring to ensure all of the flour is cooked (this will create a thick mixture called a Roux – this is what thickens your gravy)
- Add your red wine and stir thoroughly over a low heat ensuring everything is thoroughly mixed, add in the beef stock, mushrooms, bay leaf place into a casserole dish and cook in the oven for 2hrs at 160 C, Gas mark 4
- Once cooked remove from oven and place in a clean oven dish (the consistency should not be runny, it should have thickened) remove the bay leaf, season to taste using salt and pepper and place your pastry over the top. Using a pastry brush, brush your pastry with the egg-yolk and make a hole in the centre to allow steam to escape and bake in the oven for 20-25 minutes to cook the pastry. Serve immediately.