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 Decadent dishes in Dubai Four big brunches to try this week 24 epic dining deals to see you through the week 24 awesome brunches you NEED to book this Easter 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.