John's autumn beef and mushroom pie
As the rainy days and dark nights draw in, John’s in the kitchen with the first pie of the season. He’s helping us beat the cold autumn weather with his comforting beef and mushroom pie.
Beef and mushroom pies
Serves: Makes 4 small pies
Ingredients
50g butter
2 small onions, chopped
200g chestnut button mushrooms
1kg beef shin, diced
50g plain flour
750ml beef stock
2 sprigs thyme
2 tbsp Worcestershire sauce
Handful of flat-leaf parsley, chopped
For the base pastry
200g/7oz lard, at room temperature
400g/14oz self-raising flour, sifted
A pinch of salt
185ml/61⁄2fl oz cold water
1 egg
A little milk
500g puff pastry
egg 1, beaten
salt and pepper
Method
Melt the butter in a large casserole dish with a lid. Add the onions and mushrooms and cook over a medium heat until the onions are soft and caramelised, about 10-15 minutes.
Coat the diced beef in the plain flour
Scoop out the softened mushroom, then add the beef and cook it over a high heat until browned all over - you might need to do this in batches
Add the onions back into the pan, stir and continue cooking for another 2 minutes
Gradually add the stock, stirring constantly until the mixture boils and thickens
Add all the remaining ingredients. Cover the pan and simmer over a low heat for about 3 hours or until the beef is tender.
Meanwhile, make the pastry - rub the lard into the flour and the salt, or put into a food processor and whizz until the mixture resembles fine breadcrumbs. Add the water a little at a time and mix to a dough. Leave to rest for 20 minutes.
Check the meat – when ready, it will be soft and break apart when squeezed. The sauce should be rich and thick. Season as necessary.
Preheat the oven to 190°C, 375°F, Gas 5. Roll out the chilled pastry, cut out circles big enough to line the base of the pie dishes. Line the pie dishes and fill with the meat mixture until three-quarters full. Roll out the puff pastry until about 5mm thick. Cut into circles large enough to cover the top of the dishes.
Beat the egg and milk together and brush over the rim of the dishes. Place the pastry over the top, pressing the edges down firmly on the dish to seal it. Brush the pastry with the egg mix, then cut small holes in the top to allow steam to escape.
Bake for about 40 minutes, or until the filling is piping hot and the pastry is risen and golden brown - cover the edges of the pastry with some foil if they become too brown