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    Braised beef, woodland mushroom & red wine pie

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    Braised beef, woodland mushroom & red wine pie

    Serves: 6


    2 tbsp olive oil
    1kg feather steak (from the meat counter), cut into slices and seasoned
    1 onion, finely chopped
    300g carrots, peeled and finely sliced
    2 cloves garlic, finely chopped
    ½ x 20g pack thyme
    3 tbsp plain flour
    1 tbsp tomato purée
    400ml full-bodied red wine
    500ml fresh beef stock
    1 tbsp balsamic vinegar
    1 tbsp dark brown soft sugar

    To reheat and serve
    200g pack No.1 Woodland Mushrooms
    1 tbsp olive oil
    1 tbsp butter
    2 garlic cloves, crushed
    ½ x 25g pack flat leaf parsley, roughly chopped
    2 x 200g packs frozen all butter puff pastry, defrosted
    1 Essential White Egg, lightly beaten, to glaze


    1. Preheat the oven to 150ºC, gas mark 3. In a casserole dish with a lid, heat 1 tbsp olive oil and add the seasoned feather steak in batches to brown on each side, remove to a plate with a slotted spoon and continue cooking until all the meat is browned.

    2. Add the remaining olive oil to the pan, then the onion and carrot. Cover and cook gently for 5 minutes until golden. Remove the lid and add the garlic and thyme and continue to cook for 2 minutes. Stir in the flour and tomato purée, followed by the red wine. Allow to bubble before adding the stock, balsamic vinegar and sugar. Reduce the heat to a simmer and return the beef to the sauce.

    3. Bring back to a simmer then replace the lid and put in the oven to cook for 3 hours, until the beef is breaking apart when pushed with a spoon and tender.

    4. To freeze at this point, remove from the heat, cover and allow to cool completely before removing the thyme stalks, then placing in a labelled food bag and freezing (for up to 1 month).

    5. To serve, allow the beef to defrost (covered) overnight in the fridge. Preheat the oven to 200ºC, gas mark 6. Meanwhile, heat a frying pan until hot, add the oil and butter, then fry the mushrooms until golden. Stir in the garlic and parsley and add the beef to the pan. Simmer for 5 minutes, then tip into a 2L (about 25x20x7cm) pie dish.

    6. Roll both pastry blocks out on a floured surface to just larger than the pie dish. Cut 1 sheet into 4 long strips and the other into 6 (wide) short strips. Brush the edges of the dish with beaten egg. Lay the long strips over the beef the length of the dish, then use the short strips to weave in and out to create a lattice. Crimp the sides to seal to the dish and brush with egg. Bake for 30-35 minutes until piping hot throughout and the pastry is golden and crisp. Serve with Tenderstem broccoli. Do not reheat again once cooled.

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