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Monday, June 6, 2016

Beef and Mushroom Pie

Although this meat lover's pie filling would make an endlessly satisfying meal on its own, mounding it between two flaky pie crusts brings it to a new level of deliciousness. Serve with a lemony salad.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Prep time 45 minutes
Total time 3-3/4 hours
Portion size 8 servings


675 g stewing beef cubes
1/4 tsp (1 mL) each salt and pepper
5 tsp (24 mL) vegetable oil
3 slices bacon, chopped
225 g cremini mushrooms, quartered
1 onion, chopped
3 cloves garlic, chopped
2 tsp (10 mL) chopped fresh thyme
1 cup (250 mL) sodium-reduced beef broth
1 cup (250 mL) Brown ale
1/4 cup (60 mL) tomato paste
2 bay leaves
1 tbsp (15 mL) all-purpose flour
1 Easy-roll Pie Pastry
1 egg yolk


Sprinkle beef with half each of the salt vand pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef, in batches and adding another 2 tsp of the oil as needed. Transfer to plate; drain any fat from pan.

Add bacon to pan; cook for 2 minutes. Add mushrooms; cook until no liquid remains, about 5 minutes. Transfer to plate; cover and refrigerate until needed. Add remaining oil to pan; cook onion, garlic, thyme, and remaining salt and pepper until onion is softened and light golden, about 5 minutes.

Add broth, ale, tomato paste and bay leaves; bring to boil, stirring and scraping up browned bits. Return beef and any accumulated juices to pan. Reduce heat, cover and simmer until beef is tender, about 2 hours. Discard bay leaves.

Whisk flour with 1 tbsp water; whisk into stew and cook until slightly thickened, about 5 minutes.

Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.

Stir in reserved bacon mixture; set aside. On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape filling into pie shell.

Roll out remaining pastry to generous 1/8-inch (3 mm) thickness. Whisk egg yolk with 2 tsp water; brush some over pastry rim in pie plate. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim and flute edge. Brush top with remaining egg mixture; cut steam vents in top.

Bake on rimmed baking sheet on bottom rack in 425 F (220 C) oven for 20 minutes. Reduce heat to 350 F (180 C); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool in pan on rack for 10 minutes.

Change it up - Beef and Stilton Pie: Crumble 55 g Stilton cheese over filling in pie shell. Bake as directed.

Nutritional Information per serving: about
cal 583 pro 25g total fat 40g sat. fat 18g 
carb 31g dietary fibre 2g sugar 2g chol 139mg 
sodium 470mg potassium 563mg   
calcium 4 iron 29 vit A 13 vit C 5 
folate 31

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