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Beef & Red Wine Pie #SundaySupper

You are here: Home / Food / Recipes / Winter Recipes / Beef & Red Wine Pie #SundaySupper
February 28, 2016 by Wendy Hammond

beefredwinepie

When I made beef bone broth, I wanted to do something interesting with the beef. I came across a recipe on Food.com and decided to adapt it a little bit. It has mushrooms, beef, red wine . . . what else can you ask for? Because I had the bone broth and meat already cooked, it went together very quickly. I also used puff pastry “cups” instead of rolling out a sheet of puff pastry. This was because my grocery store was out of regular sheets of puff pastry, but I rather like how easy it was to simply plunk these on top of the pie! I also added a tablespoon of mushroom powder to add even more richness and mushroom dimension.

Beef, Mushroom and Red Wine Pie

Created by Wendy Hammond on February 21, 2016

  • Category: Main Dish

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds braising steak, cubed
  • 1 large shallot, chopped
  • 8 ounces large flat mushrooms, chopped
  • 1 cup red wine
  • 2 cups beef stock
  • 1 teaspoon thyme
  • 1 tablespoon cornstarch, blended with a little cold water
  • 1 package puff pastry

Instructions

  1. Heat the oil in a large flameproof casserole or heavy-based saucepan.
  2. Add the steak and cook for 10 minutes, stirring occasionally until browned.
  3. Stir in the shallots and mushrooms and cook for a further 5 minutes.
  4. Stir in the red wine, stock and thyme.
  5. Bring to the boil, then reduce the heat, cover and cook for 1 hour until the meat is tender.
  6. Preheat the oven to 200 degrees C, 400 degrees F.
  7. Stir the blended cornstarch into the reduced mixture, season and transfer the pie filling to an ovenproof dish and allow to cool slightly.
  8. Meanwhile, roll out the pastry on a lightly floured surface so that it fits the top of the dish.
  9. Brush the rim of the dish with water, top with the pastry and trim by running a knife around the edge.
  10. Use the trimmings to made pastry leaves to decorate the pie.
  11. Brush the pastry with the beaten egg and milk, and bake for 25 minutes until the pastry is crisp and golden.
Source: Adapted from Food.com
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The Verdict: I can’t begin to describe how delicious this was. So savory!

More pie recipes below from Sunday Supper!

#SundaySupper Pies: Sweet & Savory

Sweet As Pie

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  • Coconut Cream Pie from Family Foodie
  • Easy Lemon Pie from Basic N Delicious
  • Fresh Lemon Hand Pies from From Gate to Plate
  • German Sweet Chocolate Cream Pie from Meal Planning Magic
  • Gluten-Free Chocolate Cherry Pie from NinjaBaker
  • Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
  • Grapefruit Pie from Culinary Adventures with Camilla
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Mealtime Pie

  • Beef & Red Wine Pie from Wholistic Woman
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  • Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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Category: Winter Recipes

Reader Interactions

Comments

  1. Amy

    February 28, 2016 at 6:42 am

    This looks so scrumptious! Perfect for a chilly day!

    Reply

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