Australian Beef and Mushroom Pie

Ingredients

• 500g (1.1 lb) beef chuck, cut into small cubes 500g (1.1 lb) beef chuck, cut into small cubes
• 200g (7 oz) button mushrooms, sliced 200g (7 oz) button mushrooms, sliced
• 200g (7 oz) cremini mushrooms, sliced 200g (7 oz) cremini mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of store-bought puff pastry 1 sheet of store-bought puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugar: 3g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Increase the heat to medium-high and add the beef cubes. Cook until browned on all sides.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
5. 5.
   Sprinkle the flour over the mixture and stir well to coat everything evenly.
6. 6.
   Pour in the beef broth, Worcestershire sauce, and tomato paste. Stir until well combined.
7. 7.
   Add the dried thyme, salt, and pepper. Reduce the heat to low and simmer for 15-20 minutes, until the sauce thickens.
8. 8.
   Transfer the beef and mushroom mixture to a pie dish.
9. 9.
   Roll out the puff pastry sheet and place it over the pie dish, trimming any excess pastry. Press the edges to seal.
10. 10.
    Brush the pastry with the beaten egg to create a golden crust.
11. 11.
    Make a few small slits on the top of the pastry to allow steam to escape.
12. 12.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut like chuck for the best results. Ensure the beef is cut into small cubes to ensure even cooking and tenderness.
• Mushrooms — Use a combination of button and cremini mushrooms for a more robust flavor. Slice them evenly to ensure they cook uniformly.
• Puff pastry — If using store-bought puff pastry, make sure to thaw it according to the package instructions before using.

Tips & Tricks

• For an extra flavor boost, you can add a splash of red wine to the beef and mushroom mixture while simmering.
• If you prefer a thicker filling, you can increase the amount of flour used for thickening.
• Serve the pie with a side of mashed potatoes and steamed vegetables for a complete meal.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispiness.
• Feel free to customize the herbs and spices to suit your taste preferences.

Serving advice

Allow the pie to cool for a few minutes after baking to allow the filling to set. Serve it warm, either as a main course or as a part of a buffet spread. Accompany it with a fresh green salad for a balanced meal.

Presentation advice

To present the Australian Beef and Mushroom Pie, cut it into individual portions and arrange them on a serving platter. Garnish with a sprinkle of fresh herbs, such as parsley or thyme, for a pop of color. Serve with a side of mashed potatoes and steamed vegetables to create an appealing and satisfying plate.