Murphy's Beef & Mushroom Pie
Servings 4 Servings
Ingredients
- 3 tablespoons Vegetable oil
- 1 kg Chuck Steak Diced
- 2 Onions Sliced
- 3 Cloves Garlic Crushed
- 500 ml Murphy's Or your preferred stout
- 500 ml Beef Stock
- 200 g Mushrooms Quartered
- 2 tablespoons Worcestershire sauce To taste
- 2 teaspoons Salt To taste
- 1 teaspoon Ground Black Pepper To taste
- Frozen puff pastry Thawed
- 1 egg Lightly beaten
For thickening
- 3 tablespoons Cornflour
- 100 ml Cold water
Instructions
- Saute onions until translucent, add garlic, cook until aromatic (30-60 sec)
- Add beef and brown, turn off saute mode once done
- Throw in the mushrooms
- Pour in stout, beef stock, salt, pepper & Worcestershire sauce, mix and ensure everything is covered
- Pressure cook, 20 mins, high pressure, 10 min natural release
- Open lid carefully & turn on Saute mode
- Mix corn flour & water, add gradually to the pan, stirring well (You probably won't need it all), thicken to desired consistency
- Add any additional salt & pepper to taste
- Spoon your filling into appropriately sized bowls/ramekin
- Slice the sheet of puff pastry to fit your bowls/ramekin and place over the top and seal,
- Stab the centre of the pastry with a knife
- Brush the pastry with egg and bake for 18-22 minutes until the pastry is puffed and golden brown.
- Remove from oven and allow to stand for ~10 mins to cool slightly
- Serve