Beef Pie

Ingredients:

1.2 kg ‘butt end’ of eye fillet

4 sheets puff pastry

1 medium onion, finely chopped

2 strips bacon, finely chopped

2 or 3 large (75mm) mushrooms, chopped

2 tsp fresh thyme

2 or 3 fresh bay leaves

15 g (2 tbsp) chopped parsley

500ml. good red wine

salt and pepper

Method:

1. Chop beef into approx 1cm cubes and place in HOT heavy-based pan. Keep meat moving around pan till it is mostly browned. Remove from pan and set aside.

2. Reheat the pan and add the onions, bacon, mushrooms, thyme and bay leaves. Fry lightly till onion is soft.

3. Add wine and simmer till reduced by 1/3.

4. Return beef to pan. Cover and cook for about 15-20 minutes. Mix a Tbsp of flour in a little water and add to mixture. Stir gently till thickened. Remove heat and allow to cool. Remove the bay leaves and stir in the parsley.

5. Grease 2 8-inch pie dishes and line each with a sheet of pastry.

6. Place ½ the meat mixture in each dish and cover each with a sheet of pastry. Brush with melted butter.

7. Bake at about 200°C for 30 minutes, until pastry is golden brown.

Note: For the wine, I like to use something like Tahbilk Cabernet Frank or Merlot (if it’s not worth drinking, don’t cook with it).