Beef and mushroom pot pies with thyme crust
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
4 individual pot pies
Beef and mushroom pot pies with thyme crust
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- <b>For the pastry</b>
- you will have leftover if making pot pies
- 315 g | 11oz plain all purpose flour, plus more to dust
- 185 g | 6.5oz cold unsalted butter cubed
- 45 g | 1.5oz vegetable shortening or you can use all butter
- 2 tbsp granulated sugar
- 1 tsp fresh thyme leaves chopped or use dried thyme
- 1/2 tsp salt
- 60 ml | 1/4 cup ice-cold water + 1 tbsp white wine vinegar
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- <b>For the filling</b>
- 800 g | 1.6 pounds chuck casserole steak, cut into small cubes
- 2 tbsp plain flour
- salt and freshly ground pepper to season
- 1 large yellow onion peeled and finely diced
- 2 celery sticks finely diced
- 200 g | 7oz chestnut mushrooms stems removed, sliced
- 2 garlic cloves peeled and minced
- 3 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 125 ml | 1/2 cup beef or mushroom stock
- 125 ml | 1/2 dark ale I used Amstel dark plus more to deglaze pan
- 2 bay leaves
- 2 star anise
- olive oil to fry
- small egg lightly beaten, for egg wash
Instructions
- Put the flour, sugar, salt and thyme in the bowl of a food processor and pulse briefly to combine.
- Add the cubed butter and shortening and pulse again until they are roughly blended in and mixture resembles breadcrumbs.
- Combine vinegar and water and add to the dough through feeding tube in a slow drizzle while pulsing. Stop when the dough forms clumps.
- You may not need to add all the water or you may need to add a touch more if dough is too crumbly. Gather the dough into a ball, divide into two sections, flatten to form two disks, cover with cling film and chill for an hour (or up to a day). You will have leftovers which you can freeze well wrapped in plastic for a month or use for another recipe.
- Preheat the oven to 180C (350F).
- Put the flour on a plate and season liberally with salt and pepper. Add the beef and toss to coat.
- Heat 2-3 tablespoons olive oil in a large casserole dish and brown the beef, in batches. Transfer to a bowl and set aside.
- Add a generous splash of ale to deglaze the pan and scrape any browned bits.
- Add the onion, garlic and celery and cook, stirring, until softened.
- Add the mushrooms and a splash more oil if needed and cook for 5 minutes.
- Stir in the tomato paste, Worcestershire and soy sauce, the stock and ale.
- Bring to a simmer, cover and transfer to the oven (or slow cooker - see notes) to cook for 2 hours. Cool before using.
- Divide the filling between four small, deep ramekins leaving a small gap at the top.
- Roll out your pastry to 5mm thick and cut out rounds large enough to cover your pie containers. Use plunge cutters to create decorations if you wish.
- Brush the edges of the dishes with the egg wash, then place pastry lids on top.
- Use a fork to seal the edges of the pastry lids. Brush with the egg wash and pierce or cut a small hole to allow the steam to escape.
- Add the decorations if using and brush with egg wash.
- Place the pies on a baking tray and cook for 30 minutes or until the filling is bubbling and pastry golden. Cool for 5 minutes before serving.
Notes
- You can cook the filling in the slow cooker for four hours on high setting. Cool before using.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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