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Beef and mushroom family pie
Beef and mushroom family pie
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Family-favorite beef pie with flaky puff pastry crust.
Ingredients:
  • 40g (1/4 cup) plain flour
  • Salt & freshly ground black pepper
  • 2kg beef osso buco (shin slices)
  • 2 large red capsicums, halved, deseeded, cut into 2cm pieces
  • 600g cup mushrooms, quartered
  • 2 garlic cloves, crushed
  • 1 x 800g can diced tomatoes
  • 44.40 gm tomato paste
  • 1 egg, lightly whisked
  • 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
Instructions:
  • Preheat your oven to 180°C. In a plate, combine flour with a pinch of salt and pepper. Dredge the beef in the seasoned flour, making sure to shake off any excess.
  • In a large frying pan over medium-high heat, heat half of the oil until shimmering. Sear the beef for 3-4 minutes on each side until beautifully golden brown. Place the beef in a 4L (16-cup) capacity ovenproof baking dish.
  • In a frying pan over medium-high heat, heat oil and sauté capsicum, mushroom, and garlic until soft, about 5 minutes. Transfer the mixture to the baking dish with the beef. Stir in tomato and tomato paste. Cover and bake in a preheated oven for 2 1/2 hours until beef is tender. Let it cool for 1 hour. Remove beef from the tomato mixture, discard bones, chop meat, and return it to the sauce. Chill in the fridge for 1 hour before serving.
  • Preheat the oven to 210°C. Transfer the beef mixture into a 3L (12-cup) rectangular ovenproof baking dish. Brush half of the egg around the edges of the dish. Place the pastry on top of the pie and trim off any excess. Seal the edges using a fork and make a small cross on the center. Brush the remaining egg on the top of the pie and decorate with extra pastry if desired. Put the pie on a baking tray and bake for 20-25 minutes until the pastry is golden brown and puffed. Serve with steamed green beans.

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