Beef and mushroom pie recipe

The Wharf’s junior sous chef, Adam Oakden, shares a recipe


900g braising beef steak
3 tbsp plain flour
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

1 Preheat the oven to 200°C, 390°F.

2 Remove all the sinew from the braising steak, then chop into bite-size pieces.

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.

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