Throwback on the Steak and Mushroom Pie I Made.
1.5kg beef, cubed
1 tbsp oil
3 tablespoons flour
1 large onion diced
3 carrots diced
2 celery sticks diced
250g mushrooms, sliced
4 garlic cloves, minced
1 teaspoon paprika
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 bay leaves
2 cups beef stock or water
salt & pepper to taste
1 roll of pastry (I used shortcrust cos I don't like puff pastry)
1 egg beaten
Black and white sesame seeds (optional)
To make the filling, coat the beef in the flour. Heat a large pot over medium heat then add the oil. Brown the beef on all sides. Remove and set aside.
In the same pot, fry the onion, carrots and celery sticks for 10mins or until soft
Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
Pour the stock and add the beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 2 hours. Give the stew a stir every now and then and add more stock if necessary.
When the meat is tender, remove the lid and allow to simmer for 20 minutes uncovered until the sauce thickens and reduces slightly.
Transfer the beef stew to a pie dish then cover with the pastry. Crimp the sides or make any design of your choice then brush with the beaten egg. Sprinkle with sesame seeds if using
You can cut a slit or 2 at the top to allow steam escape (I didn't)
Place in the oven and bake for 25-30 minutes @180
degrees or until the pastry is cooked through and golden brown.
Allow to rest for 10 minutes before serving
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