Beef and Mushroom Pie

Picture to follow

LOVE beef, LOVE mushrooms, LOVE thick gravy, LOVE pie...... All these put together, is a perfect combination of utter indulgence, sublime for a frigid winter evening. Piping hot straight out of the oven, crisp buttery pastry, with tender steak bites and a rich boozy gravy, another comfort food? Quite possibly........ And traditionally British? Well a variation of one at any rate!

Beef And Mushroom Pie

300g Beef cut into bite sized pieces
1 onion, diced
250g mushrooms, sliced
1 garlic clove, minced
250ml beef stock
1/2 whiskey tumbler of port
2 tsp cornflour
gravy granules to thicken
salt and pepper to taste
Short crust pastry

1. Roll out the pastry, grease the pie dish and use half the pastry to line the pie dish. (if making your own pastry chill for 30 minutes before use)

2. Gently fry the onion, mushrooms, garlic and beef.

3. Add the stock and add to the beef and mushrooms, mix the port and cornflour together, add to the beef and mushrooms, bring to a boil while continuously stirring, add the gravy granules to thicken if needed. Season with salt and pepper.

4. Put the mixture in the pie dish then cover with the rest of the pastry, brush with a little egg or milk.

5. Bake until golden brown on top.