Beef, Mushroom And Red Wine Pie - cooking recipe

Ingredients

1 tablespoon olive oil
750 g braising steak, cubed
300 g shallots, peeled
250 g large flat mushrooms, chopped
250 ml red wine
2 beef bouillon cubes, made with up to
450 ml cold water
20 g fresh thyme, leaves only
1 tablespoon cornflour, blended with a little cold water
500 g fresh shortcrust pastry
1 egg, beaten to glaze

Preparation

Heat the oil in a large flameproof casserole or heavy-based saucepan.
Add the steak and cook for 10 minutes, stirring occasionally until browned.
Stir in the shallots and mushrooms and cook for a further 5 minutes.
Stir in the red wine, stock and thyme.
Bring to the boil, then reduce the heat, cover and cook for 1 hour until the meat is tender.
Preheat the oven to 200 degrees C, 400 degrees F.
Stir the blended cornflower into the reduced mixture, season and transfer the pie filling to an ovenproof dish and allow to cool slightly.
Meanwhile, roll out the pastry on a lightly floured surface so that it fits the top of the dish.
Brush the rim of the dish with water, top with the pastry and trim by running a knife around the edge.
Use the trimmings to made pastry leaves to decorate the pie.
Brush the pastry with the beaten egg and milk, and bake for 25 minutes until the pastry is crisp and golden.