Steak and mushroompie
20g butter, 2 tbsp oil, 1 onion (chopped), 2 cloves garlic (crushed), seasoned flour for dusting, 800g chuck steak (2cm pieces), 2 cups beef stock, ½ tsp mixed herbs, ½ cup red wine, 4 large portobello mushrooms, sliced. Thickening: 1 tbsp flour mixed with 1 tbsp melted butter. To finish: 1 sheet shortcrust pastry, 1 sheet puff pastry, 1 egg for glazing.
Heat your oven to 180C. Heat half the butter and oil in a medium sized pot. Fry the onions and garlic for 5 minutes until softened. Dust the meat with flour and shake off excess. Heat the remaining butter and oil in a frying pan. Brown the meat in batches then add to the onions. Add a little of the stock to the pan to deglaze then pour into the pot. Add the remaining stock to the meat along with the herbs, red wine and mushrooms. Cook on low heat for 1 hour or until the meat is tender. Remove ¼ cup of the liquid and add to the thickening, combine then tip back into the pot and stir. Check the seasoning. Cool the mixture to room temperature. Line a 23cm pie tin with shortcrust pastry and trim the edges. Line with baking paper and rice and bake blind for 15-20 minutes. Remove the paper. Fill the pastry with the meat mixture. Dampen the edges, top with the puff pastry, pressing gently to seal. Make a few slits in the top to release steam during baking. Brush the top with egg. Bake for 35-40 minutes. Remove and serve hot.