Beef, Mushroom & Caramelised Onion Pies

Serves 8 people

30 min prep

3 hrs 40 min cook

The perfect pie for a cozy winter lunch. Our Caramelised Onion Relish makes a delicious base for the steak.

Lunch,

Main

Heat 2 tablespoons of the oil in a large saucepan and cook bacon for 5 minutes or until it starts to crisp up. Remove the bacon with a slotted spoon.
Add the mushrooms to the pan. Cook over a medium heat for 10 minutes then set aside in a bowl.
Heat remaining oil in the same pot and brown the beef over a medium-high heat for 3-4 minutes. Add the mushrooms and bacon back to the pot with the wine, stock, tomato sauce, Vegemite and thyme.
Season with salt and pepper and simmer over a low heat for 3 hours until the beef is super tender. Chill for a few hours, or overnight.
Remove the thyme and reheat beef over a low heat. Stir through the flour, then milk and cook, stirring until smooth and slightly thickened. Set aside.
Lightly oil 8 pie tins. Cut shortcrust pastry into rounds so it drapes over the sides. You don't want to stretch the pastry. Cut the leftover pastry into strips and press together if not enough pastry for full rounds.
Divide beef filling between the cases then top with 1 tablespoon of Anathoth Farm Caramelised Onion Relish each. Cut the pastry lids from the flaky pastry and top pies. Seal edges by pressing with your fingertips, and trim. Brush with egg and sprinkle with sesame seeds.
Chill the pies while the oven heats to 180℃ then bake for 40 minutes - cover the tops with foil after 15-20 minutes, or when the tops are golden.
Allow pies to rest for 5 minutes before removing from the tins.