EPIC CHUNKY BEEF AND MUSHROOM PIE

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But with this Chunky Beef and Mushroom Pie, with just one bite, you know it’s a step up from the usual pie. You may not be able to put your finger on it, but you know there’s something different about it – just better.

Nowadays, whenever one of my foodie friends come across an awesome ALDI deal, we send out a group text. “OMG!!! Luv-a-Duck only $12!!!” “I found lobster tails at ALDI. LOBSTER TAILS!!!!!” “Bargain Bonds at ALDI, OMG, I got stacks!!” (OK, the last one is not food, but yes it has happened. Or maybe it was Calvin Klein, I can’t remember.)

Ingredients

• 20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
• 1 ¼ cups / 312 ml boiled water
• 1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
• 1 - 2 tbsp vegetable oil
• 2 garlic cloves , minced
• 1 onion , finely chopped
• 1 celery , finely chopped
• 1 carrot , finely chopped
• 3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks
• 1/3 cup flour (any)
• 300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)
• 2 cups / 500 ml beef stock
• 3 sprigs thyme or 1 tsp dried thyme leaves
• 2 bay leaves , fresh or dried
• 200 g / 7 oz bacon , diced
• 300 - 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
• 1 – 2 sheets puff pastry (enough to cover pie)
• 1 egg yolk

Instructions

1. Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
2. Sprinkle beef with salt and pepper.
3. Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
4. Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
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full recipe : www.recipetineats.com

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