Beef and Mushroom Pie

Instructions

1. Step 1

   Cut the beef into chunks. Heat half the oil in the Dutch oven over high heat, brown the beef in batches, and transfer it to a clean plate.

   Timer: 12 min (fixed)

   Ingredients used: 900.0 gr Beef Chuck, 15.0 ml Vegetable Oil

   Cookware: Chef Knife, cutting board, Dutch oven

2. Step 2

   Add the remaining oil to the Dutch oven over medium heat. Add the chopped onions and carrots and sliced mushrooms, then cook until softened and the mushroom liquid has mostly evaporated.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Carrot, 400.0 gr Mushroom, 250.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Stir in the minced garlic and thyme leaves and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 5.0 gr Thyme

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the tomato paste and flour. Stir continuously over medium heat until the paste darkens slightly and the flour is fully incorporated.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste, 30.0 gr Wheat Flour

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Gradually stir in the beef stock, scraping up the browned residue. Add the Worcestershire sauce, salt, black pepper, and browned beef, then bring the liquid to a simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 ml Beef Stock, 2.0 gr Black Pepper, 8.0 gr Salt, 15.0 ml Worcestershire Sauce

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Cover the Dutch oven and braise the filling over low heat until the beef is fork-tender.

   Timer: 75 min (fixed)

   Cookware: Dutch oven

7. Step 7

   Remove the lid and simmer over medium heat until the gravy is thick enough to coat the beef and vegetables.

   Timer: 10 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Transfer the filling to the deep pie dish and cool for 25 minutes. During the final 15 minutes, preheat the oven to 200°C.

   Timer: 25 min (fixed)

   Cookware: Deep pie dish, oven

9. Step 9

   Roll the chilled puff pastry just large enough to cover the pie dish. Lay it over the filling, press it onto the rim, trim and crimp the edge, then cut two small steam vents in the center.

   Timer: 10 min (fixed)

   Ingredients used: 375.0 gr Puff Pastry

   Cookware: Chef Knife, Deep pie dish, rolling pin

10. Step 10

    Beat the egg in a small bowl and brush it evenly over the pastry.

    Timer: 2 min (fixed)

    Ingredients used: 1.0 piece Egg

    Cookware: pastry brush, small bowl

11. Step 11

    Set the pie dish on a rimmed baking sheet and bake at 200°C until the pastry is risen and deep golden and the filling is bubbling at the vents.

    Timer: 35 min (fixed)

    Cookware: Deep pie dish, oven, rimmed baking sheet

12. Step 12

    Let the pie rest before serving.

    Timer: 10 min (fixed)

    Cookware: Deep pie dish