Beef and Mushroom Pie with Side Salad

Instructions

1. 1

   Sear the Beef

   • In a large bowl, whisk together the all-purpose flour, 1.5 tsp salt, and 1 tsp black pepper.
   • Add the beef cubes and toss until they are evenly coated.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The oil should shimmer before adding the beef.
   • Working in batches to avoid overcrowding the pot, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. Transfer the seared beef to a separate plate and set aside.
2. 2

   Build the Flavor Base

   • Reduce the heat to medium and add the butter to the same pot. Once it melts, add the chopped onion, carrots, and celery.
   • Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for 1 minute more until fragrant.
   • Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize and darken slightly. This deepens the flavor.
   • Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits (fond) from the bottom. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
3. 3

   Simmer the Filling

   • Return the seared beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, dried thyme, and the bay leaf. Stir to combine.
   • Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 90 minutes, stirring every 30 minutes to prevent sticking.
   • After 90 minutes, stir in the quartered mushrooms. Replace the cover and continue to simmer for another 30 minutes, or until the beef is fork-tender and the gravy has thickened.
   • Remove the pot from the heat. Discard the bay leaf. Taste the filling and adjust seasoning with more salt and pepper if needed. Let the filling cool for at least 30 minutes before assembling the pie.
4. 4

   Assemble the Pie

   • Preheat your oven to 400°F (200°C).
   • Transfer the cooled beef filling into a 9-inch deep-dish pie plate or a similar-sized baking dish.
   • Carefully unroll the thawed puff pastry sheet and lay it over the filling.
   • Trim the excess pastry, leaving about a 1-inch overhang. Fold the overhang under and crimp the edges with a fork to seal it to the rim of the dish.
   • Use a sharp knife to cut 3-4 small slits in the top of the pastry to allow steam to escape during baking.
   • Brush the top of the pastry evenly with the prepared egg wash.
5. 5

   Bake and Rest

   • Place the pie dish on a baking sheet to catch any potential drips.
   • Bake for 25-30 minutes, or until the pastry is deeply golden brown, puffed, and the filling is bubbling at the edges.
   • Remove the pie from the oven and let it rest for at least 10 minutes. This allows the filling to set slightly, making it easier to slice.
   • Serve hot with your favorite sides.