Steak & Mushroom Pie

by Paul Kiely (BBC Good Food)

INGREDIENTS:
1½ chuck steak trimmed
3 tbsp peanut or olive oil
3 tbsp plain flour
2 medium onions halved & sliced
2 garlic cloves finely chopped
⅓ cup red wine
2 tsp Worcestershire sauce
2 cups beef stock
1 bay leaf
3 sprigs thyme
2 tbsp butter
¾ lb mushrooms halved (or quartered if large)

FOR THE SHORTCRUST PASTRY
250g cold butter cubed
400g plain flour plus extra for rolling
1 large egg with 2 tbsp cold water whisked together
1 beaten egg to glaze


METHOD:

1. Cut steak into 1 inch cubes and season. Heat 2 tbsp of oil in frying pan and over a high heat fry meat till well browned all over. Do this in 2 batches to avoid "steaming" meat; add an extra tablespoon of oil if the pan is dry. Place beef in casserole dish and toss it in flour.
2. Preheat oven to 250°F. Cook the onions then the garlic over a medium heat until golden and soft then mix with beef in casserole dish. De-glaze pan with red wine and Worcestershire sauce and bring to boil whilst stirring. Spooning any residue from the pan or strain through a sieve.
3. Pour sauce over the beef and add stock and bay leaf. Bring to the boil on top of the stove then cover with lid and cook in oven for 1 ½ hours, or put in slow cooker.
4. Meanwhile, melt butter in frying pan and cook mushrooms until lightly browned, then add to beef and return casserole to the oven for another 30 mins (2 hours in total).
5. To make the pastry, rub the butter into the flour with a generous pinch of salt and mix with fingertips until mixture resembles fine breadcrumbs. Stir in egg and water mixture. Bring together to form a dough and knead very lightly. Divide the dough into 2/3'ds for base and 1/3'ds for the top. Roll into balls, flatten slightly, wrap each ball in cling film and chill for 20 mins. If preparing dish early in day (or day before) you can prepare to this point and store filling and dough in fridge until next day or when ready to assemble. Remember to bring dough to room temperature before rolling.
6. Heat oven to 400°F. Roll out larger ball of pastry and use to line a greased 9" pie dish. To avoid a soggy base, sprinkle the pastry base with a spoonful of semolina then spoon in beef, onions and mushrooms using a slotted spoon, adding just enough of the liquid to be "saucy." Save remaining sauce and gently reheat and serve with finished pie. Brush the pastry rim with a little beaten egg. Roll out the smaller ball of dough for the pie top and gently lay it over the filling. Use a sharp knife to trim any overhanging pastry (you can use surplus to decorate top of pie). Crimp edges with fingers or fork, brush with beaten egg to glaze. Bake in oven for 30 mins until pie is golden brown and filling is piping hot. Serve with heated gravy.