Dijon beef and mushroom pie. A basic, scrumptious and comforting British cake has a French twist, however you can too depart it purely British with our strategies.
Dijon beef and mushroom pie
You’ll be able to safely guess that if one thing is wrapped or coated in dough, I’ll eat it, and that secure guess applies as a lot or extra to savory meals because it does to sweets.
This wonderful recipe relies on a basic English meat and mustard pie, however with a bit French twist and makes use of Dijon as a substitute.
Dijon beef and mushroom pie.
When you’ve got an excellent English mustard available, it’s going to work splendidly on this recipe, as will an important smoky mustard.
NOTE: I do not use a crust base with this cake, only a layer of prime crust. However, if you’d like, you possibly can simply make extra dough for the underside layer.
Dijon beef and mushroom pie.
We all the time serve our steamed greens and roasted potatoes on the facet to finish this wonderful consolation meals.
It’s also possible to do that recipe with lamb, which might make a scrumptious savory pie for Easter.
Dijon beef and mushroom pie
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Dijon beef and mushroom pie. A basic, scrumptious and comforting British cake has a French twist, however you can too depart it purely British with our strategies.
Substances
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2 kilos rib or cross rib roast reduce into 1-inch cubes
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salt and pepper to season
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1 cup of flour (roughly)
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3 tablespoons canola oil
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1 cup button or crimini mushrooms reduce into quarters.
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3 tablespoons of butter
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salt and pepper to season
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4 cloves of garlic, minced
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2 shallots chopped
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1 medium purple onion, chopped
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2 giant stalks of celery, diced
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1/4 cup Worcestershire sauce
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4 tablespoons Dijon mustard
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1 teaspoon dried thyme
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1 teaspoon freshly floor nutmeg
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2 1/2 cups beef (ideally low sodium)
for the pastry
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2 cups all-purpose flour
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1/2 cup chilly salted butter
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1 giant or further giant egg flippantly overwhelmed with 1 tablespoon water
Directions
- Warmth a forged iron skillet over medium-high warmth.
- Season the meat cubes with salt and pepper and dredge them in 1 cup of flour, coating them on all sides. Discard unused flour dredge.
- Add the canola oil to the new skillet and brown the meat on all sides.
- Switch meat to a coated 3-quart saucepan.
- Deglaze the forged iron skillet with the meat broth and pour over the meat within the pot.
- In a separate skillet, flippantly brown the mushrooms within the butter, then add the garlic, purple onion, shallots and celery and cook dinner till the onions soften.
- Add to the casserole with the meat and broth. Add Worcestershire sauce, mustard, thyme and nutmeg.
- Cowl and place in a 325 diploma oven for about 3 hours till the meat is tender and the liquid has decreased to a skinny sauce.
- Take away from the oven and take away extra fats from the floor.
TOP TIP: You’ll be able to chill the braised meat in a single day and add the batter the following day if that’s when you’re serving it or let the meat cool for no less than an hour earlier than including the batter topping earlier than serving.
TO PREPARE THE PASTRY
- Utilizing a meals processor or dough cutter, press or reduce the butter into the flour till solely small items of butter are seen within the combination, in regards to the measurement of small peas.
- Beat the egg along with the water and pour over the flour and butter combination.
- Combine gently with a picket spoon till a delicate dough varieties.
- Wrap the dough in plastic wrap and let it cool within the fridge for half an hour.
- Place the dough on a well-floured floor and roll it out to about an inch bigger than the size and width of the pan.
- Minimize a small dime-sized disk into the middle of the dough to let steam escape.
- Place the dough on prime of the braised meat and cooled mushrooms, urgent it over the perimeters of the baking dish for good contact.
- You’ll be able to unfold a overwhelmed egg on prime of the dough if you wish to guarantee even browning.
- Bake in a 375 diploma F oven for about 25-Half-hour or till the highest is evenly golden brown and the filling is effervescent.
- Serve instantly with steamed greens and, if desired, roast potatoes.
Grades
I do not use a crust base with this cake, only a layer of prime crust. However, if you’d like, you possibly can simply make extra dough for the underside layer.
Dietary data
Produce
8
Serving Dimension
1
Quantity per serving
energy 624Complete Fats 40gsaturated fats 18gtrans fat 2gunsaturated fat 19gLdl cholesterol 159mgSodium 597mgcarbohydrates 34gFiber 2gSugar 3gProtein 34g
The dietary data supplied is robotically calculated by third-party software program and is meant as a information solely. Actual accuracy is just not assured. For recipes by which not all components can be utilized of their entirety, reminiscent of these with breaded meats or with sauces or dressings, for instance, the caloric and dietary values per serving will most likely be considerably decrease than indicated.
