Beef Mushroom And Red Wine Pie

This is a favorite autumn/winter warming dish in my house. i really enjoy this with horseradish mash and seasonal veggies! A real crowd pleaser too.

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.

olive oil, steak, shallots, mushrooms, red wine, beef bouillon cubes, cold water, fresh thyme, cornflour, shortcrust pastry, egg