New Year Fungi Fun Pie
Saturday 11 January 2014
Anne-Marie says, "This week's recipe is wholesome comfort food which will probably get eaten in one sitting so don't bank on having any leftovers! I serve mine just with some hearty veg like kale or spinach alongside Nana Bridie's Swede and Carrot Mash . Oh, and don't forget a good spoonful of English mustard on the side!"
400g rump steak, cubed
1 good-sized onion, roughly chopped
2 garlic cloves, finely chopped
150g chestnut mushrooms, sliced
1 tbsp Worcestershire Sauce
Sheet of ready rolled shortcrust pastry
Flour for dusting
Get the oven heated to 200C/400F/Gas 6 and heat a tablespoon of the oil in a medium to large frying pan. (You may need to add a little more).
Sprinkle some of the flour onto a plate and season before coating the cubes of meat and adding to the frying pan. You're looking to get a good brown colour all over the steak. Add the onion and then cook for about 20 minutes before adding the garlic, thyme, mushrooms and Worcestershire Sauce. Cook for another minute or two.
Roll out your pastry onto a floured surface to fit your pie tin, allowing some overlap. Into the dish, now add your beef and mushroom mixture. Cover with the pastry and then trim around the edges. Brush the lid with the beaten egg and make a couple of slits in the top. Don't forget you can make little decorations for the pie with the remaining pastry.
Pop your pie into the oven for around 30-35 minutes until cooked through and your pastry is crisp and golden.