BEEF AND MUSHROOM PIE

Stewing beef cubes vary in size. If the ones you buy are a lot bigger than bite-size,
halve or quarter them to make them more manageable to cook and eat.

HANDS-ON TIME
45 minutes
TOTAL TIME
3¾ hours
MAKES
8 servings

INGREDIENTS

• 675 g stewing beef cubes
• ¼ tsp each salt and pepper
• 5 tsp vegetable oil
• 3 strips bacon, chopped
• 225 g cremini mushrooms, quartered
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 tsp chopped fresh thyme
• 1 cup sodium-reduced beef broth
• 1 cup brown ale
• ¼ cup tomato paste
• 2 bay leaves
• 1 tbsp all-purpose flour
• 1 batch Easy-Roll Pie Pastry
• 1 egg yolk

DIRECTIONS

1. Sprinkle beef with pinch each of the salt and pepper.
2. In Dutch oven, heat 2 tsp of the oil over medium-high heat; working in batches, brown beef, adding another 2 tsp of the oil as needed.
3. Transfer to plate; drain any fat from pan.
4. Add bacon to pan; cook for 2 minutes.
5. Add mushrooms; cook until no liquid remains, about 5 minutes.
6. Transfer to plate; cover and refrigerate until needed.
7. Add remaining oil to pan; cook onion, garlic, thyme, and remaining salt and pepper until onion is softened and light golden, about 5 minutes.
8. Add broth, ale, tomato paste and bay leaves; bring to boil, stirring and scraping up browned bits from bottom of pan.
9. Return beef and any accumulated juices to pan.
10. Reduce heat, cover and simmer until beef is tender, about 2 hours.
11. Discard bay leaves.
12. Whisk flour with 1 tbsp water; whisk into stew and cook until slightly thickened, about 5 minutes.
13. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
14. Stir in reserved bacon mixture; set aside.
15. On lightly floured surface, roll out half of the pastry to generous ⅛-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate.
16. Trim edge to leave ¾-inch (2 cm) overhang.
17. Scrape filling into pie shell.
18. Roll out remaining pastry to generous ⅛-inch (3 mm) thickness.
19. Whisk egg yolk with 2 tsp water; brush some over bottom pastry rim.
20. Centre pastry over filling; trim to leave ¾-inch (2 cm) overhang.
21. Fold overhang under bottom pastry rim and flute edge.
22. Brush top with remaining egg mixture; cut steam vents in top.
23. Bake on rimmed baking sheet on bottom rack in 425°F (220°C) oven for 20 minutes.
24. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 60 to 65 minutes.
25. Let cool in pan on rack for 10 minutes.

NUTRITIONAL INFORMATION, PER SERVING: about 583 cal, 25 g pro, 40 g total fat (18 g sat. fat), 31 g carb, 2 g fibre, 139 mg chol, 470 mg sodium, 563 mg potassium. % RDI: 4% calcium, 29% iron, 13% vit A, 5% vit C, 31% folate.

VARIATION

• BEEF, MUSHROOM AND STILTON PIE
• Sprinkle ⅓ cup crumbled Stilton cheese over filling before covering with pastry. Bake as directed.