Why wait till Friday for pie day? This comforting Wagyu & mushroom pie is perfect for any day of the week!
- Preheat oven to 150°C. Season beef with salt and toss through the flour. Pan fry in batches in hot oil until browned all over, remove and place in a casserole dish.
- Fry onions, carrot and garlic in the butter, stir over a medium heat for five minutes, then add red wine. Boil until reduced by half then pour into casserole along with beef stock, Marmite, tomatoes, herbs, Worcestershire sauce and mustard.
- Cover with a disc of baking paper (cartouche), press down onto the meat and liquids (this will help trap and develop the flavours as it cooks). Cover with a tight fitting lid and cook for 2.5 hours, remove from oven and allow to cool.
- In a large frying pan, cook the mushrooms in the olive oil on a very high heat until caramelised. Season generously with freshly ground black pepper. Remove and cool, then add to the cooked beef.
- Lightly grease a pie dish. Roll the pastry thinly, cut to shape and gently press into the dish. Fill with casserole mix.
- Cut the remaining pastry in a circle to form the lid, place on top, then seal by carefully pressing the edges into the base pastry, trim off excess pastry then pinch the edge to form a neat pattern all the way around.
- Preheat oven to 200°C. Whisk egg yolk with 1 tablespoon of water and a pinch of salt to make an egg wash. Sparingly brush a thin coat all over the top of the pie and edges. Poke small holes in the top of the pie with the tip of a sharp knife to allow the steam to escape. Bake for 40 minutes, or until golden brown.
Sour Cream Pastry
- Place all ingredients in a blender and pulse until it resembles fine breadcrumbs.
- Tip mix out onto bench and bring together to form a dough.
- Rest pastry in the fridge for 30 minutes before cutting and lining the pie dish.
- Press flat then roll out until 4mm thin and large enough to fill the pie dish.