Tender, fall apart chunks of beef with mushrooms in the most incredible gravy ever. The secret ingredient – Dried Porcini Mushrooms! They add a savoury earthiness that can’t be replicated and takes this pie to the next level.
Ingredients
▢20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
▢1 ¼ cups / 312 ml boiled water
▢1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
▢1 – 2 tbsp vegetable oil
▢2 garlic cloves , minced
▢1 onion , finely chopped
▢1 celery , finely chopped
▢1 carrot , finely chopped
▢3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks
▢1/3 cup flour (any)
▢300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)
▢2 cups / 500 ml beef stock
▢3 sprigs thyme or 1 tsp dried thyme leaves
▢2 bay leaves , fresh or dried
▢200 g / 7 oz bacon , diced
▢300 – 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
▢1 – 2 sheets puff pastry (enough to cover pie)
▢1 egg yolk
Instructions
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