Beef and Onion and Mushroom Pie

This Beef, Onion and Mushroom Pie is pure comfort food! Shin of beef simmered in beer and stock for 2 hours, finished with sautéed mushrooms and topped with flaky puff pastry. Bake until golden and serve with buttered sand carrots.

Ingredients

2 k shin of beef diced
2 tbs veg oil
2 tbs plain flour
Salt and pepper
2 onions sliced
3 bay leaves
1 small bunch thyme
1 bulb garlic crushed
300ml beef stock
700ml beer
2 roscoff onions
300g chestnut mushrooms sliced
2 x 300g ready rolled puff pastry
Eggwash

To serve

Sand carrots

Method

Print Recipe

In a very large non-stick casserole dish fry the meat until deeply coloured, and season. Do this in batches, then pop it all back into the pan with the onions thyme bay and garlic, cover in beer and stock, then simmer for 2 hours, after 1 hour add the roscoff, sauté the mushrooms in a little butter.

Remove the roscoff onions then pop the beef sauce and mushrooms into oven proof dishes top with pastry seal the edges egg wash and sit the onion petals on top and bake for 30 to 40 minutes at 180c.

Ingredients

2 k shin of beef diced
2 tbs veg oil
2 tbs plain flour
Salt and pepper
2 onions sliced
3 bay leaves
1 small bunch thyme
1 bulb garlic crushed
300ml beef stock
700ml beer
2 roscoff onions
300g chestnut mushrooms sliced
2 x 300g ready rolled puff pastry
Eggwash

To serve

Sand carrots

Method

Remove the roscoff onions then pop the beef sauce and mushrooms into oven proof dishes top with pastry seal the edges egg wash and sit the onion petals on top and bake for 30 to 40 minutes at 180c.