Beef and Mushroom Pie
- 1kg Angus Beef chuck steak, cut into chunks
- 2 tablespoons plain flour
- 1 tablespoon olive oil
- 1 brown onion, diced
- 1 small fennel, diced
- 1 celery stick, diced
- 1 carrot, diced
- 2 tablespoon thyme leaves, chopped
- 3 confit garlic cloves
- 250g button mushrooms, quartered
- ¼ cup (60ml) red wine
- 2 cups (500ml) beef bone broth
- 1 teaspoon cornflour
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- 1 tablespoon sesame seeds
- 1 teaspoon fennel seeds
In a bowl combine beef, flour and season with salt flakes and cracked pepper.
Heat oil in a large cast iron pan over medium heat, add beef and cook for 6-8 minutes until browned. Remove beef from the pan and set aside.
To the pan add onion, fennel, celery, carrot, thyme and confit garlic. Cook for 8-10 minutes until caramelized.
Add the beef and mushrooms back into the pan and mix to combine. Followed by the red wine and beef bone broth and bring to a simmer. Stir through the corn flour and give it a good mix. Place the lid on top and cook for 2 hours until the beef is very tender.
Preheat the oven to 200°C.
Grease a large rectangular baking dish and add the pie mixture. Top with puff pastry sheets, brush with egg wash and evenly scatter with sesame seeds, fennel seeds and salt flakes. Bake for 30-35 minutes until pastry is golden brown.
Divide beef and mushroom pie amongst serving plates and enjoy.