Beef, Mushroom, Bacon, & Olive Pot Pie

Oh Darling Hearts

Only occasionally do I feature something I’ve already purchased as something I heart, but this week? I bought a Pie Bird. As in a four and twenty blackbirds were baked in a pie kind of bird.
And this wouldn’t exactly be news except that tonight I used it (him? her? no. it) in the making of a pie so amazing it has wiped all thoughts of material goods out of my mind completely. G.O.N.E. Hmm. I think it was octopus jewellery? anyway.

Four and Twenty

Beef, Mushroom, Bacon, & Olive Pot Pie
(this recipe is most definitely not mine. It was featured in a fundraising recipe book so it didn’t originally come from there either.)

2 cloves of garlic, diced (I used 2 inches of pre-crushed garlic from a tube)
1 onion (I used 2)
125g bacon, diced
1 cup of mushrooms, diced
1kg beef, diced (3cm cubes)
1-2 heaped tablespoons wholegrain mustard (I used 1.5)
2 tablespoons tomato paste
1 cup red wine (I used Cabernet Sauvignon)
440g tin crushed tomatoes (I used 400g cause that’s what came in the tin)
1 handful black olives (I used 2 handfuls! I love olives)
1-2 sheets puff pastry

Preheat oven to 200°C

In one pan, sautée the onions and garlic in two tablespoons of olive oil until softened but not browned. Add the mushrooms and bacon and stir.

In another pan cook the beef cubes until sealed. This might need to be done in batches, adding the beef to the onions, mushrooms, bacon, and garlic mixture as you go.

In the pan you used to seal the meat put in the tomato paste and mustard, deglazing with the red wine. Stir well to get all the scrapings off the bottom of the pan.

Combine the ingredients from both pans, add the crushed tomatoes, and bring to a simmer and cook until the beef is tender. The recipe I used called for 1-1.5 hours but I didn’t realise that until I had started cooking and it was already getting late so I made do with 30 minutes and the beef wasn’t tough at all. But I guess it depends on the quality of the beef and uh … I don’t know anything about beef. If it looks like it’s getting a bit dry, add some water, or more red wine! Stir in the olives.

Place a pie bird in your pie dish (hee!) and surround it with the delicious delicious pie filling. Top with a sheet of puff pastry (apparently, if you are sans pie bird (a sad life) then a hole cut in the pastry will work just as well. But it will be much less amusing) and make leaves with any leftover pastry. Brush the pastry with an egg wash (or a milk wash) (or forget this part because it seems like too much hassle) (oops) and bake for 30 minutes.

Serve and enjoy!

Perfect for the cold cold threatening storms winter evening Wellington served up tonight. It’s moorish and amazing.

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2 comments

  1. Charlie · July 2, 2009

    mmm yum yum – and pie bird – so cute!

  2. Sarah-Rose and Craig · July 6, 2009

    I'd never used a pie bird! it was adorable.

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