Beef & Mushroom Pie

Name: Beef & Mushroom Pie
Prep time: 25 min
Total time: 65 min
Yield: 4
Cuisine: Britannique
Ingredients: 1.2 lb beef stew meat, cut into 2 cm cubes; 8 oz button mushroom, quartered; 1 medium onion, diced; 1 large carrot, diced small; 1 package frozen puff pastry, thawed according to package directions; 2 cups beef broth; 0.75 cup red wine; 3 tbsp all-purpose flour; 1 tsp thyme; 1 large egg, beaten

A weeknight take on a British steak-and-mushroom pie pairs tender beef with a savory gravy under a flaky pastry lid. The short simmer keeps this version practical for dinner.

65 min en tout
25 min aux fourneaux
Pour 4 pers.
Un peu d’attention

Allergènes signalés

Alcool · Céleri · Maïs · Œufs · Gluten · Lait · Soja · Sulfites

Tonight signale les allergènes avec prudence, ingrédient par ingrédient. Vérifiez toujours l’étiquette de ce que vous achetez.

Ingrédients

Beef stew meat, cut into 2 cm cubes1.2 lb
Button mushroom, quartered8 oz
Onion, diced1 medium
Carrot, diced small1 large
Frozen puff pastry, thawed according to package directions1 package
Beef broth2 cups
Red wine0.75 cup
All-purpose flour3 tbsp
Thyme1 tsp
Egg, beaten1 large

Préparation

1
Prep the filling
On a cutting board, cube the beef stew meat, quarter the button mushroom, dice the onion, dice the carrot small, beat the egg, and thaw the frozen puff pastry.
2
Brown the beef
Brown the beef stew meat in a large Dutch oven over medium-high heat in batches, turning to color the sides; stir in onion, carrot, button mushroom, 1 tsp salt, and 1/2 tsp black pepper.
12 min
Astuce: Avoid crowding the pot, or the mushrooms and beef will steam instead of brown.
3
Simmer the gravy
Sprinkle all-purpose flour over the pot and stir, then add red wine, beef broth, and thyme; simmer over medium-low heat, stirring occasionally.
25 min
Astuce: If the gravy thickens too much before the beef softens, add a splash of broth.
4
Top and bake
Spoon the filling into a baking dish, cover with frozen puff pastry, brush with beaten egg, and bake at 200°C.
28 min
Astuce: Make a small vent in the pastry to let steam escape.
5
Taste and serve
Taste the gravy at the edge, adjust with salt and black pepper if needed, and serve the pie warm.

Pourquoi Tonight choisirait ce plat

Seulement 25 minutes aux fourneaux ; le four ou la casserole font le reste.
Il est à son meilleur à l’automne.
Une soirée Britannique pour garder la semaine intéressante.

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