Beef, Mushroom & Miso Pie
More pie magic with @cheftomwalton! This one is rich and delicious with added gut healing, immune boosting and flavour density from our GOOD BONES Beef Broth. We’re here to prove that comfort food does not need to leave you feeling flat!
Make the beef and potato components ahead and just assemble and bake when needed.
Serves 4
INGREDIENTS
1kg beef chuck steak, diced 3cm pieces
Sea salt, fresh ground black pepper
4 tbsp olive oil
1 leek, diced
3 clove garlic, sliced
3 medium cup mushrooms
2 tbsp tomato paste
1/3 cup plain flower
500ml GOOD BONES Beef Broth
2-3 tbsp red Meru Miso
4 Large desiree potatoes, peeled, cut large pieces
60g unsalted butter
1 egg yolk
METHOD
Preheat and oven to 180°C and season the beef with salt and pepper.
Heat a large frying pan over a high heat, add 1 tbsp of olive oil and some of the beef, browning on all sides. Repeat with all the beef and transfer to a plate.
Add 2 tbsp olive oil to the same pan, add the leek, garlic and a pinch of salt. Cook over a medium heat until the leek is soft, approx. 5 minutes, then add mushrooms and cook for 2 more minutes before adding beef back along with the tomato paste and flour. Cook for 2 minutes then add the beef broth and bring to the boil stirring.
Cover the beef with baking paper and a lid and transfer to the oven for 1.5 hours, until the beef is quite tender and pulls apart easily.
Meanwhile, place the potato in a large pot of lightly salted water, bring to the boil and simmer until very soft. Drain well and allow to steam dry for 2 minutes then crush with a potato masher while hot and add the butter, egg yolk and adjust the seasoning. Set aside to cool slightly.
Preheat and oven to 200°C.
Stir the miso through the beef once cooked, adjust the seasoning and allow to cool slightly or completely then spoon the mix into a 26cm pie dish. Spoon the potato on top and smooth over then drizzle with a little olive oil and bake for 25-30 minutes.