Enjoy the rich flavor of the mushrooms in a gravy made with dark ale.
Servings: 6 people
For the pie filling
- 2 lb Beef bottom round
- 2 tbsp Canola oil
- 2 Onion, medium chopped
- 4 Carrot - chopped
- 2 tsp Granulated sugar
- 4 tbsp All-purpose flour
- 12 fl oz Dark Ale/Stout
- 2 Beef boullion cube - crushed
- 1 3/4 cups Water - boiling
- 1 Bouquet garni with Thyme Bay leaf and Parsley
- 8 oz Bacon lardons
- 8 oz Cremini mushrooms or baby bella's
For the pastry
- 23 oz Plain flour
- 8 oz Crisco shortening - very cold
- 1 Egg - large
- 7 fl oz Water - Ice cold
To make the filling
- Preheat the oven to 325ºF. Heat a tablespoon of the oil in a large dutch oven and quickly brown the outside of the beef, turning to catch all sides and seal the meat. Do not over crowd the pot. Do small batches. Remove the beef to a dish and set aside.
- Add the onions and carrots with a splash more oil and cook for 5 minutes to soften. Next add the flour and sugar, stirring constantly until the flour starts to brown. Now add back, the meat and any juices stir well to coat with the flour and pour in the ale, the beef stock mixture. Season with salt and pepper and add the bouquet garni.
- Bring the mixture to a simmer then cover and place in the oven to cook for 2 hours.
- While the beef is cooking, in a skillet with a little oil cook the bacon lardons until crisp. With the heat high, add in the Cremini mushrooms and cook for about 4 minutes until golden.
- When the beef mixture has cooked, remove from the oven and add in the mushrooms and bacon lardons. Stir into the mixture and set aside to cool. At this point the mixture can be stored in the refrigerator for a couple of days before making the pie or frozen for up to 3 months. This will definitely enhance the flavor when pie making time comes.
To make the pastry
- The pastry can also be made a couple of days before the finished pie is needed. In a food processor, combine the flour, shortening or butter, a pinch of sea salt and 7 oz of cold water. Pulse until a dough begins to form. Remove from the food processor and knead lightly to bring it all together. Wrap in cling film and refrigerate for at least an hour and up to 2 days. It will also freeze for a month.
For the pie
- Preheat the oven to 425ºF. Place a large baking sheet in the oven. Liberally grease a 10" deep pie dish and dust with flour.
- Cut 1/3 from the pastry and set aside for the top to the pie. Roll out the remainder to a large enough circle to line the dish with a bit of an overhang, about 14"-15" and line the dish. Fill with the mixture using a slotted spoon so you do not get too much liquid in the pie dish. Mound the mixture so it is a little higher than the rim of the dish. If you have a pie bird, place it in the bottom before adding the filling.
- Roll out the pastry for the top into a circle large enough to fit the dish. Brush around the edge with egg wash before putting the top on. Crimp around the top and trim up neatly. If not using a pie bird make a couple of slits in the top to allow steam to escape. Egg wash the top for a nice glaze.
- Place on the baking sheet and bake for 40 minutes, until golden. Remove from the oven and allow to rest for 10 minutes before serving. Serve with potatoes and vegetable of your choice.
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