Mushroom & Beef Bourguignon Pot Pie
australianmushroomgrowers.com.au
Preheat the oven to 160℃. Place butter in a large, heaved based, oven proof saucepan over medium heat. Add onion, garlic and bacon.
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Cooking tools:
- Pastry brush
- Slow cooker
- Ramekin
- Oven
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Aluminum foil
- Airtight container
- Refrigerator
- Freezer
- Fork
Ingredients
- 250 g button or cup mushrooms, whole or quartered
- 20 g butter
- 1 onion, diced
- 2 cloves garlic, crushed
- 200 g bacon, diced
- 500 g beef brisket, diced
- 2 tbsp plain flour
- 1 tsp salt
- 1 large carrot, peeled and roughly chopped
- 2 ribs celery, roughly chopped
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups crushed tomatoes
- 1 cup beef stock
- 2 to 3 bay leaves
- 3 to 4 sprigs fresh thyme
- ¼ tsp salt
- ¼ tsp pepper
- 6 sheets frozen shortcrust pastry, thawed
- 1 egg yolk, lightly whisked
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