Beef, mushroom and red wine pies

Name: Beef, mushroom and red wine pies
Total time: 3 h 20 min
Yield: serves 4
Cuisine: British
Ingredients: olive oil; 400g lean braising steak all fat removed and cut into chunks; 2 onions cut into thin wedges; 300g button mushrooms; 1 clove garlic crushed; from a sprig thyme leaves; 1½ tbsp flour; ½ a bottle red wine; 200g shortcrust pastry; 1 egg beaten

Published: December 19, 2014 at 2:29 PM

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serves 4

Easy

Total time: 3 hrs and 20 mins

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Beef cooked slowly in red wine and herbs until tender is good enough on its own, but topped with a crisp shortcrust pastry lattice, it's even better. These easy pies are smart enough to serve up for a dinner party.

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Alternatives

Complete the dish

Tuck into these beef pies, then check out our venison pie, spring chicken pie, game pie and more pie recipes. You could also make your own onion gravy with our recipe.

Ingredients

Nutrition

olive oil
400g lean braising steak

all fat removed and cut into chunks
2 onions

cut into thin wedges
300g button mushrooms
1 clove garlic

crushed
from a sprig thyme leaves
1½ tbsp flour
½ a bottle red wine
200g shortcrust pastry
1 egg

beaten

Nutrition: per serving

kcal535
fat27.5g
saturates9.2g
carbs37.4g
sugars0g
fibre2.9g
protein29.4g
salt0.75g

Method

step 1

Heat the oven to 170c/fan 150c/gas 3. Heat 1 tbsp olive oil in a non-stick casserole with a lid. Add the beef in batches and brown all over. Scoop out beef then add the onions and cook until just browned. Remove the onions then add the mushrooms and cook until slightly coloured.
step 2

Add the beef and onions back to the pan with the garlic and thyme, cook for a minute then sprinkle over the flour and stir well. Gradually add the wine, stirring, and bring to a simmer. Season. Cover, transfer to the oven and cook for 2 hours or until beef is tender.
step 3

Take out and turn up the oven to 190c/fan 170c/gas 5. Divide the beef between 4 small pie dishes. Roll out the pastry thinly, cut the pastry into thin strips and use to make a lattice across the tops of the dishes. Brush with egg to glaze. Cook for another 30 minutes until pastry is crisp and golden.

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