Red wine and steak pie

Source Food
4 servings Prep: 20 mins, Cooking: 3 hrs 30 mins
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A hearty steak pie.

By Food24 April 22 2015
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Ingredients (13)

fresh chillies — 573
2 onions — finely sliced
2 garlic — cloves, crushed
1 celery stalks — finely chopped
1 carrots — peeled and finely chopped
1 fresh rosemary — sprig
800 g beef — chuck
250 g brown mushrooms — quartered
2 flour
500 ml wine — red
1 cup stock — beef
250 g puff pastry
1 eggs — lightly beaten
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Preheat oven to 160°C.

Heat a little olive oil in a heavy based casserole pan and sauté onions, garlic, celery, carrots and rosemary for a few minutes or until onions are golden brown.
Add beef and mushrooms and sauté until well browned.
Stir in flour and add wine and stock.
Cover casserole with a lid and place in the oven to cook slowly for about 3 hours or until beef is tender and sauce is reduced.
Remove from oven, transfer into a pie dish and allow to cool.
Increase oven temperature to 200°C.
Roll out pastry to ½ cm in thickness and cover the top of the pie. Trim off any excess pastry and press down the edges to seal.
Make a steam hole in the centre by slashing with a sharp knife, then brush the top of the pie with egg wash.
Place in oven and cook for about 25-30 minutes or until pastry has puffed and is golden brown.
Remove from oven and serve hot with steamed green peas.

Recipe reprinted with permission of Source Food.

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