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Name: Steak & Mushroom Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 750 grams Stewing Beef Chucks of beef; 3 tablespoons Sunflower oil; 3 tablespoons Plain flour; 2 medium onions halved and sliced; 2 cloves garlic finely chopped; 150 ml red wine; 2 teaspoons Worcestershire sauce; 500 ml Beef stock; 1 Bay leaf; 25 grams butter; 250 grams Mushrooms Halved or quartered; 1 sheet puff pastry

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INGREDIENTS

750 grams Stewing Beef ; Chucks of beef
3 tablespoons Sunflower oil
3 tablespoons Plain flour
2 medium onions ; halved and sliced
2 cloves garlic ; finely chopped
150 ml red wine
2 teaspoons Worcestershire sauce
500 ml Beef stock
1 Bay leaf
25 grams butter
250 grams Mushrooms ; Halved or quartered
1 sheet puff pastry

INSTRUCTIONS

1. Cut steak into 3cm cubes and season. Heat 2tbsp of oil in frying pan and over a high heat fry meat till well browned all over. Do this in 2 batches to avoid 'steaming' meat add extra tbsp of oil if pan is dry. Place beef in casserole dish and toss it in flour.

2. Heat oven to Gas 2 150C/130C fan. add 1 tbsp oil to pan and cook the onions and garlic over a medium heat for 5-10 mins until golden and soft then mix with beef in casserole dish. Deglaze pan with red wine (or water) and Worcestershire sauce and bring to boil whilst stirring and lifting any residue from the pan.

3. Pour sauce over the beef add stock and bay leaf. Bring to boil on top of stove then cover with lid and cook in oven for 1.5 hours.

4. Meanwhile, melt butter in frying pan and cook mushrooms for 5 mins until lightly browned, then add to beef and return casserole for another 30 mins (2-hr total). Remove from oven and cool.

5. Cut the puff pastry into circles using something to cut around. Paint with beaten egg using a pastry brush and bake in an oven at 180°C for 10 mins or until golden brown.

NOTES

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Steak & Mushroom Pie

750 grams Stewing Beef Chucks of beef
3 tablespoons Sunflower oil
3 tablespoons Plain flour
2 medium onions halved and sliced
2 cloves garlic finely chopped
150 ml red wine
2 teaspoons Worcestershire sauce
500 ml Beef stock
1 Bay leaf
25 grams butter
250 grams Mushrooms Halved or quartered
1 sheet puff pastry

3. Pour sauce over the beef add stock and bay leaf. Bring to boil on top of stove then cover with lid and cook in oven for 1.5 hours.

4. Meanwhile, melt butter in frying pan and cook mushrooms for 5 mins until lightly browned, then add to beef and return casserole for another 30 mins (2-hr total). Remove from oven and cool.

5. Cut the puff pastry into circles using something to cut around. Paint with beaten egg using a pastry brush and bake in an oven at 180°C for 10 mins or until golden brown.

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Nutrition

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Serving Size: 1 Serving (539g)
Recipe Makes: 4 Servings

Calories: 755
Calories from Fat: 455 (60%)

Amt Per Serving		% DV

	Total Fat 50.6g	67 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 18.8g
	Polyunsanturated Fat 8.6g
Cholesterol 137.2mg		42 %
Sodium 446.4mg		15 %
Potassium 1225.6mg		32 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 2g	8 %
	Sugars, other 17.8g
Protein 41.4g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 755

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