Chunky Beef and Mushroom Pie

How to Make Chunky Beef and Mushroom Pie

1. Add 1 cup of flour to a large bowl. Add some salt, the butter, and knead the mixture until you make a firm dough. If necessary, add more flour. Shape a ball and refrigerate the dough for 15 minutes.
2. Add the beef tenderloin cubes to another bowl. Season the meat with salt and pepper, then add about 1 tablespoon of flour and stir to coat the beef pieces with flour.
3. Heat the vegetable oil into a skillet and start frying the beef cubes. Fry them about 2-3 minutes, while stirring. Remove the beef cubes and set them aside.
4. Add the crushed garlic, onion, and olive oil to the same skillet. Cook until the onion starts to soften, then add the carrot, celery, bay leaf, thyme, and white mushrooms.
5. Season with salt and pepper, stir and cook further until the veggies start to soften a little. Add the cooked beef cubes, the brown ale, and beef stock. Stir and let it simmer for a few minutes.
6. Add the tomato sauce and tomato paste. Stir, simmer for about 3-4 more minutes, remove the herbs, then set the mixture aside.
7. Remove the dough from the refrigerator and cut it into 2 equal parts. Flour your workspace and roll out the dough using a rolling pin. You’ll make 2 sheets.
8. Grease a square baking pan (8-inch/22 cm side) with butter. Place one dough sheet on the bottom and edges of the pan, add the filling, and top the pie with the second dough sheet. Press the edges with a fork, then cut off the excess dough.
9. Whisk the egg yolk with milk to make some egg wash. Use it to coat the pie.
10. Bake the pie in the oven for 35 minutes at 360˚F/180˚C.