|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|
|500 ml||wine — red|
|1 cup||stock — beef|
|250 g||puff pastry|
|1||eggs — lightly beaten|
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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