Beef Pie with Port and Wild Mushrooms

• Starters
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• Autumn & Winter
  • Thai Mussamum Curry
  • Beef Pie with Port and Wild Mushrooms
  • Glazed Breast of Duck on Spinach with Apricot Chutney
  • Stuffed Pork Tenderloin wrapped in Streaky Bacon
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Ingredients

• 600g cubed lean braising steak or game (duck, pheasant and venison)
• 30g butter
• Whole button mushrooms
• 1 large onion finely chopped
• 1 jar Cottage Delight Port & Wild Mushroom Cooking Concentrate
• 300ml beef stock
• 2 tsp cornflour mixed with water (for thickening if required)
• Salt and pepper to taste
• Beaten egg or milk for brushing pastry
• 500g shortcrust pastry

Method

1. In a heavy based pan melt the butter and fry the steak or game in batches over a medium heat until sealed, remove and put to one side. Add the onions and fry gently until golden brown, add the mushrooms and fry for a further few minutes.
2. Next add the meat and the Cottage Delight Pork & Wild Mushroom Cooking Concentrate, stir for a few minutes, before adding the beef stock, and bring to the boil stirring well.
3. Reduce heat, cover and simmer for 1.5 to 2 hours until the meat is tender.
4. When the meat has finished cooking, season to taste and add as much of the cornflour mixture as needed, mixing well until thickened.
5. Roll out the shortcrust pastry, use to line four small pie dishes or one large one, add meat and top with a pastry lid. Brush the pastry top with beaten egg or milk. Bake at 200C/390F/Gas 6 for 20 minutes.

Serves: 4
Preparation time: 5 minutes - Cooking times: 2.5 hours