Beef and Mushroom Pie

Ingredients

• 600 g diced beef
• 60 g plain flour
• 2 tbsp vegetable oil
• 2 onions, diced
• 400 g button mushrooms, halved
• Large glass of red wine
• 3 bay leaves
• 3 sprigs thyme
• 600 ml beef stock (2 cubes)
• 1 tbsp English mustard
• Sea salt and black pepper
• 1 sheet ready rolled puff pastry (extra to line the base if you like)
• 1 egg, beaten

Method

1. Oven to 160°C. Heat the oil in a casserole, season the beef and brown in batches. Set aside.
2. Add onions, mushrooms, bay and thyme to the pan. Cook low for 5 minutes.
3. Sprinkle over the flour, stir until golden. Tip the meat and juices back in and stir.
4. Pour in the wine, cook until reduced by half.
5. Add stock, season, bring to a simmer. Lid on, into the oven 1 to 1.5 hours until tender. Stir in the mustard.
6. Oven up to 220°C. Tip filling into a pie dish, brush the rim with egg, drape the pastry over. Press edges with a fork, trim.
7. Brush heavily with egg, cut a few slits, bake 30 to 40 minutes until golden. Rest before serving.