Pie Week: British Beef and Wild Mushroom Pie

With a whole week (4-10 March) dedicated to pies, what better time to enjoy our delicious Steak and Wild Mushroom pie created by our Exec Head Chef Tom Rhodes.

Ingredients

900g/2lb Diced British beef
100g/3.5oz chopped wild mushrooms
100g/3.5oz plain flour
4 tbs rapeseed oil
1 large onion diced
2 garlic cloves, finely chopped
125g/4½oz smoked, rindless, streaky bacon rashers diced
1 tbsp roughly chopped thyme leaves
1 tbsp roughly chopped rosemary leaves
2 Bay leaves
330ml/11fl Greene King IPA or similar
400ml/14fl oz beef stock
Sea salt and freshly cracked black pepper to taste
2 tbsp chopped parsley
1 whole egg

Method

1. Toss diced beef in flour and pan fry in 2 tbsp of rapeseed to get colour and keep to one side
2. Sautee off the onion, garlic, thyme, rosemary, bay leaves, mushrooms and bacon
3. Once cooked add the beef back into the pot and mix together
4. De glaze the pot with the IPA and let reduce
5. Once reduced add the beef stock and cook on a low heat until the beef is tender and the sauce has thickened
6. Season to taste
7. Leave one side to cool

Short crust pastry can be shop bought or see recipe below

225g/8oz plain flour
100g/3.5oz diced butter
1 pinch of salt
2-3 tbsp water

1. Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
3. Knead the dough briefly and gently on a floured surface.
4. Wrap in cling film and chill while preparing the filling
5. Once chilled roll flat with a rolling pin and cut out for the bass (this should be bigger than the lid of the pie to allow for the side of the pie dish/mould), and cut out for the lid

Building and cooking the pie

1. Place the bass pastry in the bottom of the dish or mould that has been sprayed with cooking spray and press against the sides
2. Spoon ¼ of the mix into the bass
On the edge of the pastry lid run brush some egg to ensure it sticks to the bass, and place the lid on top. Pinch the edges with a fork so they stay together
3. Brush the top with the rest of the egg and use a fork to make 4 small holes in the lid to allow for steam to escape
4. Bake at 180 degrees celcius for roughly 40 minutes, the top should be golden brown and the bass cooked through with no raw pastry and serve!

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