CHUNKY STEAK, MUSHROOM & GUINNESS PIE
MAKES 6
1/3 cup (80ml) extra virgin olive oil 120g unsalted butter 1 brown onion, chopped 2 cloves garlic, crushed 300g small button mushrooms, trimmed 400g small Swiss brown mushrooms 1.25kg Wagyu chuck steak, trimmed, cut into 3.5cm pieces 1/4 cup (35g) plain flour 440ml can Guinness 1L beef stock 2 tbs Worcestershire sauce 1/2 bunch oregano, leaves picked, finely chopped 1/2 bunch flat-leaf parsley, leaves picked, finely chopped 6 sheets frozen puff pastry, defrosted 1 egg, lightly beaten, to wash
CARAMELISED ONION
80g butter 3 red onions, thinly sliced 21/ tbs brown sugar 1 tbs balsamic vinegar
Heat half of the oil and butter in a large wide, heavy based saucepan, then add the onion, garlic and mushrooms and cook, stirring occasionally, for 4-5 minutes or until onion has softened. Remove from the pan with a slotted spoon and set aside. Place the beef in a large bowl with the flour, season and toss to combine. Heat the remaining oil and butter in the saucepan and cook, stirring frequently, for 6-8 minutes or until browned. Return the onion and mushrooms to the pan with the meat. Add the Guinness, scraping the bottom of the pan with a wooden spoon. Add the stock, Worcestershire sauce and herbs. Bring to the boil, reduce heat to low, cover with a lid and simmer, stirring frequently, for 1 hour 30 minutes-2 hours or until the meat is very tender. Season.
Meanwhile, for the caramelised onion, heat the butter in a frypan over high heat. Add onion and cook, stirring occasionally, for 5- 6 minutes or until onion is soft. Reduce heat to low and stir in sugar and balsamic. Cook, stirring frequently, for 10-12 minutes or until onion is caramelised. When ready, stir into braised beef mixture.
Preheat oven to 220°C. Grease 2 large oven trays and line with baking paper. You will need 6 x 375ml (11/ cup) pie or ovenproof dishes. Using a pie dish as a guide, cut each pastry sheet to create a lid for the pie dish. Place on prepared trays and brush with eggwash. Season. Bake for 30-35 minutes or until golden and cooked.
Divide braised beef and caramelised onion among pie dishes and top with baked puff pastry. Serve immediately.