Beef, Mushroom & Red Wine Pot Pie
Posted on 17/11/2011

How many would it make: 4 portion

Ingredients list:

500g chuck steak diced, bite sized pieces
1 - 1 and 1/2 tablespoons oil
1/2 finely diced onion (approx 75grams)
100g finely grated carrot
100g finely diced chopped celery
100g finely sliced button mushrooms
1 cup red wine (used Cabernet Merlot)
1 cup beef stock (used gluten free stock powder dissolved in water as per directions)
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Vitarium Plain Flour
1 and 1/2 to 2 tablespoons cornflour mixed with a little water to form a smooth paste

PASTRY
* 100g cooled, mashed potato
* 75g softened butter
* 100g Vitarium Self Raising Flour
* 1/4 teaspoon mustard powder
* 1 teaspoon xanthan gum
* 1 egg, lightly beaten

Method:

1. Heat 1 tablespoon oil in a large heavy-based saucepan/pot over medium heat
2. Add meat, browning in batches, about 1/3 at a time so as not to overcrowd the saucepan/pot - remove meat & set aside
3. Reduce heat, add a teaspoon or two of oil & saute onion until soft, then add crushed garlic & stir through and remove from pan and add to meat
4. Add a small amount of red wine to deglaze the bottom of the saucepan/pot & then slowly add the remaining red wine & at a simmer reduce for a few minutes (this process will cook off the alcohol & assist with keeping all the lovely flavours from the meat & onions, you will also notice the raw vinegar smell will have dissipated)
5. Add 1 tablespoon plain flour & whisk to combine, the mixture will thicken & form a smooth paste, then slowly whisk in the beef stock
6. Add to this mixture the tomato paste, worcestershire sauce, oregano, thyme, salt & pepper, celery, carrots & mushrooms - return meat, onion & garlic mixture to the saucepan/pot & bring to a simmer
7. Cover the saucepan/pot with a lid and on a nice slow simmer, cook for 2 hours stirring occasionally throughout this process
8. PASTRY* Peel 1-2 small potatos, cut into small dices & cook in slightly salted water for 20min or until soft, drain & then mash & set aside to cool
9. PASTRY* In the last 45-60min of the 2hr simmer/cooking time I make the pastry adding to a food processor the plain flour, softened butter & processing until smooth. Then add the mustard powder, xanthan gum, 100g cooled mashed potato & process until combined & a ball begins to form. Remove & place in a freezer bag & cool in the fridge for 30-40min
10. After the 2 hours and the meat is tender, add the cornflour paste (start with a tablespoon initially mixed with a little water & then test consistency - I've found that it requires 1 and 1/2 - 2 tablespoons - really dependant on a nice slow simmer & ensuring the saucepan/pot remains covered to conserve the liquid) and then turn off the hot plate & leave mixture sit with the lid on whilst you roll out the pastry
11. Preheat the oven to 180 degrees, remove the pastry from the fridge & roll out between 2 sheets of baking paper to 1 - 1 and 1/2 cm in height (covers approximately the size of a bread & butter plate) and cut 4 pastry circles (you can either draw around the base of a ramekin or use a cutter approx 9cm diameter) - place in fridge until ready to use whilst you wait for the oven to preheat
12. To assemble the pies, divide the meat mixture into 4 ramekins & place a pastry top on each - make 2 small slits in the top of the pastry & brush with lightly beaten egg, place on a tray in the oven and cook for 30 min. Allow to cool slightly & then serve with a side of steamed vegies.


Other tips:

Note: Have doubled this recipe & made it as a large family pie & it worked quite successfully also
If using a fan-forced oven you may need to adjust/reduce oven temperature