Beef, mushroom and red wine pie recipe

47 ratings Rate
  • Serves 4
  • 15 mins to prepare and 1 hr 15 mins to cook
  • 773 calories / serving
  • Freezable
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Beef Mushroom+Red wine pie (h)

Sauté the bacon and beef in heated oil until just browned. Remove with slotted spoon. Add onions to pan, cook for 5 minutes or until just beginning to turn golden, stirring occasionally.

Return beef and bacon to pan and stir in flour, cook for two minutes, then gradually stir in red wine. Bring to boil and then simmer for 45 minutes or until meat is tender. Add salt and pepper to taste.

Stir in all mushrooms - including the dried ones, then allow to cool.

Preheat oven to 220ºC (200º for fan assisted ovens) Gas M7

Place cooled pie filling in a 1½pt pie dish - or similar. Place a pie funnel or upturned egg cup in centre of filling - this will hold up the pastry.

Unroll pastry and with a sharp knife cut strips of pastry from short edges of sheet and use to form a rim on the pie dish edge. Brush edge with beaten egg to help pastry to stick, then brush pastry rim with egg wash. Carefully lay remaining sheet over the pie dish, press down edges to form a good seal and trim off excess with a sharp knife. Glaze with beaten egg.

Bake for 25 minutes or until puffed and golden.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 x Jus-RolTM chilled ready rolled puff pastry sheet
  • 85g bacon diced
  • 500g braising beef, cubed
  • 2tbsp oil
  • 250g shallots, chopped
  • 1tbsp flour
  • 500ml red wine
  • 225g mushrooms (we used Portobello sliced and Chestnut mushrooms quartered)
  • salt to taste
  • pepper to taste
  • 1 egg, beaten to glaze
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  • Energy 3223kj 773kcal 39%
  • Fat 40.2g 57%
  • Saturates 16.6g 83%
  • Sugars 4.5g 5%
  • Salt 2g 33%

of the reference intake
Carbohydrate 39.9g Protein 40g Fibre 4g


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