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A hearty pie that that the whole family love. This is delcious served with creamy mash!

 

Recipe Information

Prep. Time: 1 hour
Makes: 1 pie
Total Time: 60 mins
Easy
 

Method

  1. Sautée the bacon and beef in heated oil until just brown and remove from the pan. Add onions to the pan, cook for 5 minutes or until just beginning to turn golden, stirring occasionally.
  2. Return beef and bacon to pan and stir in flour, cook for two minutes, then gradually stir in red wine. Bring to boil and then simmer for 20 minutes. Add salt and pepper to taste.
  3. Stir in mushrooms then allow to cool.
  4. Preheat oven to 220ºC (200ºC for fan assisted ovens)/Gas M7
  5. Place cooled pie filling in pie dish (we used a 26cm pie dish). Place Blackbird (or other pie funnel!!) in centre of filling.
  6. Roll out pastry large enough to cover pie dish plus a little bigger. Cut strips from edge of pastry and use to cover rim of pie dish – which you have brushed with beaten egg, (this keeps pie lid in place), glaze with beaten egg.
  7. Cover pie filling with pastry to form a lid. Press down edges firmly and trim excess pastry.
  8. Glaze with beaten egg. Bake for 25 minutes or until puffed and golden.

Ingredients

  • 500g Jus-Rol™ All butter puff pastry thawed [use standard puff if you can't find All-Butter]
  • 85g British bacon diced 
  • 500g British free range braising/stewing beef cubed 
  • 2 tbsp oil   
  • 350g shallots peeled 
  • 1 tbsp flour   
  • 500ml red wine   
  • 350g mushrooms sliced and quartered [we used portobello and chesnut]
  • Beaten egg to glaze 
  • 10g wild dry mushrooms   

Used Techniques