-Season the steak with salt/pepper + coat in flour
-Heat oil in a large frying pan over medium heat. Cook beef until nicely browned, then set aside.
-Add onion+mushrooms; cook, stirring until tender and liquid from them has evaporated.
-Stir in garlic and reserved flour. Cook 2 minutes, stir well.
-Slowly add the stock constantly mixing to ensure you don’t get lumps of cooked flour.
-Add wine, thyme, steak and simmer for 5 mins. Season with salt/pepper; remove from heat, cool to room temperature.
-Preheat oven (220 degrees C)
-.Roll out pastry and place one layer in the bottom of a 23cm pie dish.
-Fill with beef and mushroom mixture before topping with second layer of pastry.
-Brush edges with egg wash, crimp to seal. Brush the top of the pie with egg wash. Cut a small hole in centre of pie to allow steam to escape.
-Bake for 20 mins. Reduce the heat to 180 C /gas mark 4; cook for a further 25 minutes.
-Allow the pie to cool for 10 mins before serving.
750g sirloin steak, cut into small cubesSalt and freshly cracked pepper to taste
3 tablespoons vegetable oil½ medium onion, finely diced
250g crimini button mushrooms
125g mushrooms, stem trimmed, sliced
125g oyster mushrooms, stem trimmed,sliced
2 garlic cloves, crushed
250ml beef stock50ml or 3 tablespoons red wine1 teaspoon of fresh thyme or 1/2 teaspoon dried
packet of shortcrust pastry or pastry recipe for 23cm/9 in pie
For egg wash
1x large egg mixed with 2 tablespoons milk