Beef and Mushroom Pie

Ingredients

• Passata Tomato Sauce 3 tablespoons
• Campbell's Beef Broth 10 fl oz
• Veal Tenderloin 5 lbs
• Aspen mushrooms 25 oz
• Onion 1 head
• Garlic 6 cloves
• Thyme 2 tablespoons
• Guinness Beer 15 fl oz
• Wheat Flour 5 oz
• Salt to taste
• Ground Black Pepper to taste
• Egg white 1 piece
• Puff Pastry 1 piece

Step-by-Step Guide

Step 1

Preheat the oven to 300°F. In a large bowl, mix the tomato paste and broth. Stir until the paste is dissolved.

Step 2

Cut the beef into large cubes, quarter the mushrooms, and slice the garlic thinly. Add the beef, mushrooms, onion, thyme, garlic, and beer to the bowl and mix well.

Step 3

Add the flour, season with salt and pepper; mix well. Pour the mixture into a baking dish, cover with foil, and bake for 3 1/2 to 4 hours, stirring occasionally.

Step 4

In a small bowl, beat the egg with 1 teaspoon of water. Dust a work surface with flour, roll out the pastry so that its diameter is larger than the baking dish. Remove the meat from the oven, uncover, cover with the pastry, and brush with the egg mixture. Return to the oven and bake for another 40 minutes, until the pastry is golden. The pie is ready!