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Beef and Mushroom Pie
Created by: Howcan Team
Ingredients
- 1 lb of beef stew meat, cubed
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 8 oz of mushrooms, sliced
- 2 tablespoons of all-purpose flour
- 1 cup of beef broth
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of thyme
- Salt and pepper to taste
- 2 sheets of store-bought puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and garlic, and cook until softened.
- Add the sliced mushrooms to the skillet and cook until they release their juices and start to brown.
- Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to get rid of the raw flour taste.
- Slowly pour in the beef broth while stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a simmer and cook until it thickens into a gravy-like consistency.
- Add the browned beef back into the skillet and stir to coat it with the mushroom gravy. Remove from heat and let the filling cool slightly.
- Roll out one sheet of puff pastry and line a pie dish with it. Spoon the beef and mushroom filling into the pastry-lined dish.
- Roll out the second sheet of puff pastry and place it over the filling. Trim any excess pastry and crimp the edges to seal the pie. Cut a few slits in the top to allow steam to escape.
- Brush the top of the pie with the beaten egg to create a golden crust.
- Bake the pie in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the filling is bubbling.
- Allow the pie to cool for a few minutes before slicing and serving. Enjoy!
Beef and mushroom pie is a classic savory dish with a rich history dating back to medieval times in Europe. This hearty pie was a staple in British and Australian cuisine, often enjoyed as a comforting meal during cold winters. The dish gained popularity in the 19th century, with variations emerging in different regions. Chefs like Gordon Ramsay and Jamie Oliver have put their own modern twists on this traditional recipe, adding depth of flavor and creativity to the dish. Today, the best versions of beef and mushroom pie can be found in cozy British pubs and artisanal bakeries, where the flaky pastry and succulent filling are expertly crafted. The key to a perfect beef and mushroom pie lies in the quality of the beef, the earthy flavor of the mushrooms, and the buttery, golden pastry crust. For a unique twist, some chefs incorporate ale or stout into the filling for added richness and depth of flavor. Whether enjoyed with a side of mashed potatoes or a crisp green salad, beef and mushroom pie continues to be a beloved comfort food that has stood the test of time.
90 min
6
450 calories
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