Cooking Method
- Preheat oven to 300°F. Season beef with salt and toss through the flour. Pan fry in batches in hot oil until browned all over, remove and place in a casserole dish.
- Fry onions, carrot and garlic in the butter, stir over a medium heat for five minutes, then add red wine. Boil until reduced by half then pour into casserole along with beef stock, Marmite, tomatoes, herbs, Worcestershire sauce and mustard.
- Cover with a disc of baking paper (cartouche), press down onto the meat and liquids (this will help trap and develop the flavours as it cooks). Cover with a tight fitting lid and cook for 2.5 hours, remove from oven and allow to cool.
- In a large frying pan, cook the mushrooms in the olive oil on a very high heat until caramelized. Season generously with freshly ground black pepper. Remove and cool, then add to the cooked beef.
- Lightly grease a pie dish. Roll the pastry thinly, cut to shape and gently press into the dish. Fill with casserole mix.
- Cut the remaining pastry to form the lid, place on top, then seal by carefully pressing the edges into the base pastry, trim off excess pastry then pinch the edge to form a neat pattern all the way around.
- Preheat oven to 390°F. Whisk egg yolk with 1 tablespoon of water and a pinch of salt to make an egg wash. Sparingly brush a thin coat all over the top of the pie and edges. Poke small holes in the top of the pie with the tip of a sharp knife to allow the steam to escape. Bake for 40 minutes, or until golden brown.
Sour Cream Pastry
- Place all ingredients in a blender and pulse until it resembles fine breadcrumbs.
- Tip mix out onto bench and bring together to form a dough.
- Cover and rest pastry in the fridge for 30 minutes.
- Press flat then roll out until 1/8 inch thick and large enough to fill the pie dish.
