Shane and I decided the other night to make a beef, mushroom, feta, onion pie for supper. We’ve never made a pie before, but we figured how hard can it be. Not too hard actually, except that I think the meat could of been a bit softer. We probably didn’t cook the filling the right way, we cooked everything up separately and then mixed it all together, put it in a pie dish, rolled some puff pastry over the top and Bob’s your uncle, a pie. Hahah, pie makers right now are cringing aren’t they?
Does anyone have a nice pie recipe they ywant to share? Feel free to pop it in the comments section, if you do xx
Well anyway it went down well and so did my new port. Ok, something you may or may not know about me, is I love me some port. It’s delicious, every now and then I pour myself a glass and go sit on the couch and watch TV and pretend to be all fancy in my imaginary library that rich people back in the day used to retire to for a drink and a cigar after supper.
Ps: pie tasted good.
Found this amazing sounding pie recipe on the Nook Eatery site. I think i’m going to steal a bottle of Brewers&Union Dark Ale from Wolves and make this for Shane and I to dance around before we devour it.
* 900g stewing beef steaks, diced (I used chuck steak) * 3 tbsp butter * 40ml olive oil * 4 slices smoked bacon, chopped * 2 white onions sliced * 2 cloves garlic, crushed * 2 carrots, chopped * 2 sprigs thyme * 1 bay leaf * 500ml beef stock (I made some in the week using oxtail bones) * 150g mixed mushrooms, cultivated and wild * 400ml Brewers&Union Dark Ale, or other quality beer * 25g potato flour * salt and pepper to taste * 300g ready-rolled puff pastry * 1 egg, beaten
1. Heat the oil and butter in a saucepan until hot. Add the beef in batches to brown, remove and set aside. Add the onion, garlic and thyme to the saucepan and cook for 5 minutes, or until the onions have softened. Add the carrot and cook for a further 5 minutes.
2. Add the beef back to the pan and pour in the stock and beer. If need be add enough water so that the meat is just covered by liquid. Bring to the boil, reduce the heat and simmer for 2 hours, skimming and stirring every 20 minutes or so, until the meat is just tender but still has texture. Remove the beef pieces to a plate and set aside.
3. Strain the cooking liquid and return to the warm pan over a high heat. Continue cooking the liquid until reduced by about one-third. Mix together the potato flour and 2 teaspoons water and add to the cooking liquid, stirring well to combine. Return the beef to the liquid. Season with salt and pepper to taste. Fry the mushrooms in a hot pan until browned and add to the beef. Pour the mixture into a container with a large surface area to cool down.
4. Preheat the oven to 200 degrees celcius. Roll out the pastry and cut out a lid to cover the pie dish. Spoon the mixture into the pie dish and lay over the pastry lid. Brush with egg wash and make a small hold in the middle to allow steam to escape. Reduce the oven temperature to 180 degrees celcius and bake the pie for 30 – 35 minutes, or until golden brown on top. Remove from the oven and allow to cool for a few minutes before serving.