Beef, mushroom and red wine pie | Gourmet Traveller

Ingredients

• 1.7 kg boneless beef shoulder, cut into 2cm cubes
• For dusting: seasoned flour
• 30 ml olive oil
• 2 onions, diced
• 2 stalks of celery, diced
• 1 carrot, diced
• 1 clove of garlic, finely chopped
• 600 ml beef stock
• 375 ml red wine (1½ cups)
• 10 sprigs of thyme
• 3 fresh bay leaves
• 40 gm plain flour
• 200 gm pine mushrooms, coarsely torn
• 30 ml red wine vinegar
• 375 gm butter puff pastry
• 1 egg, lightly beaten with 1 tbsp milk
• To serve: steamed Roman beans