This recipe makes one large pie, or four smaller individual ones. Adjust the quantities as needed to cater for more or less!
800g beef, diced
2 tbsp butter*
400g button mushrooms
4 tbsp olive oil*
2 onions, diced
4 cloves garlic, crushed
1 litre beef stock*
2 tbsp soy sauce*
½ cup Worcestershire sauce*
¼ cup cornflour*
1 cup gruyere cheese (or any other cheese)
1 egg, lightly beaten
3 sheets puff pastry*
*may not be included in yourRiverside Market Box
Heat butter in a large saucepan and sauté quartered mushrooms. Once cooked, remove and set aside.
Heat oil in the pan. Sauté diced onion and crushed garlic for three minutes. Add beef and sauté for a further ten minutes.
Pour in the stock, soy sauce and Worcestershire sauce and simmer for 1 ½ hours with the lid off until the meat is very tender, stirring occasionally.
Mix the cornflour with a little water to form a paste. Add to the beef mixture to thicken. Stir in the mushroom and any mushroom liquid in the bowl.
Put the beef and mushroom mixture into a large casserole dish and cover with a sheet of baking paper and allow to cool.
Heat oven to 180 degrees.
Use the sheets of pastry to line a large pie dish or four individual ones, making sure you leave enough for the lids.
Spoon in the cold filling and sprinkle evenly with grated gruyere. Top with pastry and seal edges by pinching or with a fork. Brush with the beaten egg and bake for 35-40 minutes, until golden.
Rest for 5 minutes before serving.