Steak and Mushroom Pie


by Equinox Restaurant & Bar

This rich and delicious pie is a fusion between the classic French Bœuf Bourguignon (Burgundy-style beef stew made with pinot noir wine) and the beloved British pie. For a taste of Dunedin, be sure to prepare and enjoy the meal with Central Otago pinot noir!

  • 1/2 kilo diced beef steak

  • salt and pepper to taste

  • 2 table spoon olive oil

  • 1 table spoon flour

  • 1 large onion chopped

  • 1 carrot finely chopped

  • 2 cloves finely chopped garlic

  • 2 sprigs thyme, 2 bay leaves

  • 125 gm button mushrooms

  • 500 ml beef stock

  • 1 table spoon tomato paste

  • 1 table spoon balsamic vinegar

  • 100 ml red wine (traditionally pinot noir)

  • 1 tea spoon sugar

  • 1 egg for egg wash

  • 100 gm fresh puff pastry

1. Heat a thick bottomed pan add olive oil saute herbs and garlic

2. Add sugar and caramelize it and add onions and carrots saute until light brown

3. Add tomato paste and balsamic vinegar

4. cook for a while and add red wine then reduce it

5. Add diced steak marinated in salt, pepper & olive oil

6. Add flour to the meat and wait for the flour to cook

7. Add mushrooms and beef stock and cook in low heat

8. Check the consistency and seasoning, cook till the meat is tender and set aside to cool

9. Preheat the oven to 180C.

10. Spoon the cooled meat mixture into a large pie dish.

11. Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish.

12. Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape.

13. Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown.