Smiffy's PlaceBeef and Mushroom Pie

Pastry

This is basically "fine lining pastry" from the Larousse Gastronomique, minus the sugar and with yummy animal fat. Makes enough for two pies.

• 500g flour
• 300g lard
• 1 egg
• Up to 100ml water

Rest pastry for a few hours before use.

Filling

• 400g topside of beef, trimmed and diced
• Small punnet of shitake mushrooms, chopped
• Large onion, chopped fine
• 800ml decent beef stock (I make mine from oxtail)
• Few dried porcini mushrooms (cêpes)
• Salt and pepper

Beef, shitake and onion fried in any combination of olive oil and/or butter. Stock and everything else added, reduce until only enough juice remains to keep pie moist.

Make up pie, pour a little truffle oil over mixture before lid is fitted. Bake at 150°Celsius for up to an hour.

Serve with a good, dry cider - preferably a Méthode Champagnoise.

Categories for Beef and Mushroom Pie:

• Food & Drink