Beef and mushroom pie recipe The Wharf’s junior sous chef, Adam Oakden, shares a recipe By Oliver Robinson 15 February 2011 Ingredients 900g braising beef steak 3 tbsp plain flour Pepper Salt 2 onions, peeled and chopped 3 tbsp olive oil 2 carrots, peeled 2 celery sticks, peeled 1 garlic clove, peeled and crushed 600ml beef stock Thyme and rosemary sprigs 200g mixed mushrooms 300ml red grape-based beverage Puff pastry 1 egg Method 1 Preheat the oven to 200°C, 390°F. 2 Remove all the sinew from the braising steak, then chop into bite-size pieces. SIMILAR ARTICLES Dish of the week: La Cantine du Faubourg Brunch at The Atlantic Time Out vs ubk's one-metre hot dog Dish of the week: Graze 3 Cover the steak pieces with flour, then season with salt and pepper. 4 Heat the olive oil in a pan and sauté the onions, celery, carrots, garlic, chopped thyme and rosemary. 5 Add the beef to the sautéed vegetables, cooking slowly. Add the wine and beef stock and simmer. 6 When the beef is tender, sauté the mixed mushrooms in a separate pan and add to the beef. 7 Spoon the meat into serving bowls and place your puff pastry over the top. Glaze with the egg and place into the oven until golden brown.