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Zesty Beef and Mushroom Pie

Larry Weatherby Farm

Ingredients
  

  • 1/2 oz. dried mushrooms
  • 1 cup boiling water
  • 1 tsp dried thyme
  • 1 tbsp paprika
  • Pinch cayenne
  • salt and freshly ground pepper to taste
  • 1 lb stewing beef cut into 1-inch pieces
  • 1 onion chopped
  • 1 tsp garlic chopped
  • 2 tsp fresh rosemary chopped, or 1/2 tsp dried
  • 1/4 cup all-purpose flour
  • 1/2 cup red wine
  • 1+1/2 cup beef stock
  • 1 tbsp butter
  • 8 oz. fresh mushrooms trimmed and cut in half if large
  • 2 tbsp olive oil
  • 1 package frozen puff pastry defrosted
  • 1 egg beaten with a pinch of salt

Instructions
 

  • Cover dried mushrooms in boiling water. Soak for 20 minutes or until softened. Strain, reserving mushrooms and liquid separately.
  • Preheat oven to 325 F
  • Combine thyme, paprika, cayenne, salt and pepper. Toss meat with half of mixture. Reserve remaining mixture.
  • Heat oil in skillet on high heat. Add meat in batches (do not crowd pan) and brown on all sides. Reserve and continue until all meat is browned, adding oil if needed.
  • Reduce heat to medium and add onion and garlic. Sauté until softened, about 2 minutes. Stir in reserved spice mixture, rosemary and flour. Cook, stirring, until flour is pale gold, 2 to 3 minutes.
  • Pour in wine and bring to boil, stirring. Add stock and reserved mushroom liquid. Bring to boil.
  • Transfer meat and sauce to ovenproof baking dish, cover and bake until meat is just tender, about 2 hours.
  • Heat butter in skillet on medium-high heat. Add fresh and dried mushrooms and sauté for 3 minutes or until softened. Season well with salt and pepper. Combine with meat. Cool.
  • Place mixture in deep-dish pie plate or ovenproof baking dish. Roll out half of pastry until 1 ½ inches larger than dish (reserve remaining pastry for another use). Cut 1-inch strip from edge of pastry.
  • Brush edge of dish with water and lay strips of pastry on edges. Brush with beaten egg. Lay pastry on top, sealing edges. Cut steam hole and brush top with egg.
  • Bake for 30 minutes or until pastry is golden and filling is hot.