I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Tuesday, February 18, 2020

Epic Beef and Mushroom Pie with Bacon

Inside this golden crust hides a rich and meaty filling... a traditional winter classic.

You'll need about 3 1/2 hours to make this beauty, but it's time well-spent. Use pre-made pie dough to save some time like I did!

2-3 tbsps olive oil
2 lbs stewing beef, cut in cubes
2 cups button mushrooms
1 tbsp fresh minced garlic
1 cup finely diced onion
1  1/2 cups diced carrots
1/2 cup frozen peas
2 slices bacon
2 cups beef broth
2 tbsps tomato paste
1/2 cup red wine
1 tbsp worcestershire sauce
3 tbsps cornstarch
1 tsp dried thyme
1 tsp marjoram
1 tsp celery seed
2  bay leaves
salt and pepper to taste
pie dough for 2 - 9" pies
1 egg and 1 tsp water for egg wash

9" cast iron skillet for baking the pie

Begin by cooking the bacon in a skillet on medium until crispy then remove to a plate. Remove all but about 1 tbsp bacon drippings from the pan and add the mushrooms. Brown for about 5 minutes deglazing the pan with 1-2 tbsps of liquid (water, broth or wine). Break up the bacon and return to the skillet. Set aside.
Heat 2 tbsps olive oil in pan and brown beef, then drain off any excess liquid and remove the meat to a plate. In the same pan add 1 tbsp oil and brown the onion and garlic on medium heat 2 minutes, then add the carrots and peas for another 4 minutes of cooking.
Mix the cornstarch with the tomato paste. You can add a little of any of the liquids here too.
Mix it into the vegetables...
and add the broth, red wine and worcestershire sauce stirring to dissolve the cornstarch. Bring to a boil to slightly thicken.
Reduce heat to a simmer. Add the thyme, marjoram, celery seed, bay leaves, salt and pepper. Return the meat to the pot. Cover and keep on a gentle simmer for 1 1/2 hours.
Haven't forgotten about the bacon and mushrooms! Add them back to the pot and simmer another 15-20 minutes.

Remove the bay leaves.

Roll the pie dough out and place one round in the bottom of the cast iron skillet with a good amount of overhang.

Pour and pile up the filling. This pie is loaded!! 
Brush the edge with beaten egg wash.
Roll out the top crust and lay it on top.

Seal the edges with a fork or spoon or however you like. Trim off the excess pastry dough.  I thought I might get fancy and add a twist around the edge (glued on with egg!)

Brush the entire crust with the egg wash and don't forget to cut some air holes in the top.

Bake at 425 F for 22-25 minutes or until golden brown.
Cool 5 minutes before cutting.
Are you drooling yet?

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