Mcguires Steak And Mushroom Pie Food

STEAK AND MUSHROOM PIE

Steps:

• Melt butter in a large pot over medium high heat.
• Add onions, red peppers, and garlic, and cook stirring occasionally until vegetables are tender, about 5 minutes.
• Add the beef, cook, shaking the pot and stirring occasionally, until the meat browns all over, about 3 minutes.
• Preheat oven to 375 degrees.
• Stir in the flour, coating the meat and onions, and cook stirring often, until the flour starts to brown, about 2-3 minutes.
• Fold in the mushrooms, red wine, sherry, parsley, salt, and pepper.
• Gradually stir in the stock and bring to a bubble, stirring.
• Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.
• Remove from the heat and divide the meat mixture into 6 ramekins set on a baking sheet.
• Lay the thawed pastry on a flat work surface. Cut into 6 rectangles to lay on top of each ramekin. Optional: use leftover pastry and cut into shapes with a cookie cutter (I used a shamrock). Lay shapes on a baking sheet.
• Make egg wash by beating together 1 egg and 1 1/2 tbsp water. Brush on pastry.
• Bake until the pastry is brown and puffy and the meat mixture bubbling, 12 to 15 minutes.
• Top with shamrock pastry, or place on the side as decoration. Serve with honey carrots.

STEAK AND MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. Add the brown gravy and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling.
• Bake until heated through, about 15 minutes.
• Serve with your favorite mashed potatoes and vegetables.

STEAK AND MUSHROOM PIE

Steps:

• I like to marinate venison in some red wine for a couple hours, but this is not neccessary.
• Cut steak or roast in chunks, season to your taste, and brown in oil and 1 Tblsp butter.
• Reduce heat and saute mushrooms, onions, garlic, and thyme in the same pan until tender.
• Transfer meat and mushrooms to pie dish, leaving juices.
• To the drippings in skillet, add remaining 1 tablespoon butter, stir in flour and cook 2 minutes to form a roux.
• Stir in broth until a smooth gravy is formed.
• Stir in sherry.
• Pour over meat and mushrooms in pie dish and begin baking @ 400 for 30 minutes.
• Lay rolled up crescent rolls or biscuits on top and bake 15 minutes more or until browned.

STEAK & MUSHROOM SHORTCUT PASTRY PIE

Steps:

• FILLING:.
• Cut beef into 4cm cubes (1 1/2-inches). Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.
• Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side.
• Add the butter and flour and cook for a few minutes, stirring.
• Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer.
• Cover and cook for 1 1/2 hours or until the meat is tender.
• Add the mushrooms and cook for five more minutes, then leave to cool.
• PASTRY:.
• Take the butter out of the fridge half an hour before using.
• Put the flour on the kitchen bench; chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry; lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes.
• Preheat oven to 180C/350°F.
• Take a 23-26cm round pie dish (9-10 inches) and grease with a little butter.
• Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess.
• ASSEMBLE:.
• Pour the mixture into the pie case and trim the edges 2cm (3/4 inch) from the filling.
• Roll out the remaining pastry to about half a centimeter (1/4 inch) and lay on top of the pie. Cut a slit in the middle to allow steam to escape.
• Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.