Humble Pie Recipe: Beef & Mushroom
What warms the soul in the colder months better than perfectly portioned humble pie recipe? We absolutely love these delightful little pies thoughtfully prepared by our friends at @thefamilyfoodie_au, designed for a quick and easy go-to for busy families. Make cooking easy using our Epicurious ramekins (pictured) and your favourite pie recipe to create culinary creations everyone will love!
Give them a try and don’t forget to tag us in your socials! @houseandgardenofsa
COOK & PREP TIME: 4.5 HRS
MAKES: 4-5 PIES
INGREDIENTS
15 gms dried porcini mushrooms
1kg chuck steak, diced into large 5cm chunks
½ cup plain flour
2 tbsp garlic infused olive oil
1 large brown onion
3 sticks celery, finely chopped
2 carrots, finely chopped
40 gms butter
150 gm bacon, finely chopped
100 gm prosciutto, finely chopped
200 gms portobello mushrooms, sliced
100 gm Swiss brown mushrooms, sliced
100 gms button mushrooms, quartered
4 sprigs of thyme, leaves removed
3 bay leaves
½ cup red wine
2 beef stock cubes
3 cups water
2-3 sheets puff pastry
1 egg, whisked
Poppy seeds
METHOD
Place the dried porcini mushroom in a bowl and cover with warm water, set aside.
Place the chunks of steak in a bowl, add flour, salt and pepper & toss well to cover meat well in flour.
In a large oven proof casserole pan heat ½ of the garlic infused olive oil and brown the meat in batches till well browned. Set aside.
Heat a little more oil in the pan & sauté the onions, celery & carrot. Add a little water to help deglaze the pan & remove any remaining flavour left from the meat. Sauté for 3-4 mins then set this aside as well.
Place the butter, bacon & prosciutto in the pan and sauté for 3-5 mins till starting to turn golden.
Add the sliced mushrooms and sauté for 6-7 mins till starting to soften and reduce.
Add the thyme, bay leaves, red wine, stock cubes & water & bring to a gentle simmer. Drain the porcini mushrooms & roughly chop then add to the pot. Place the lid on the pot & transfer it to the oven & cook for 4 hrs at 160 degrees.
Once the pie mix has cooked it should be nice & tender, allow to cool slightly. While mix is cooling use your ramekins (12x5cm / 355ml Epicurious Ramekin) to cut out the pastry lid. Spoon the mix into the ramekins, cover with the pastry lid & seal the edges. Prick the pastry a few time to allow steam to escape then brush with some whisked egg & sprinkle with poppy seeds if you like. Bake for 20 mins till pastry is golden.
Serve with either potato mash & some green beans or a fresh side salad.
For more recipes and family meal ideas, follow our friends @thefamilyfoodie_au on instagram!
