Beef and Mushroom Pie

Makes: 8 servings

Prep: 35 mins
Cook: 2 hrs 20 mins 400°F

Ingredients

1 ounce sheet from 1 package pie crust (15 oz.)
1 large egg, beaten
5 bacon slices
1 1/2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons flour
1/2 pound crimini mushrooms, quartered
1/2 pound shiitake mushrooms, stems removed, sliced
3/4 cup beef broth
3/4 cup dry red wine
2 tablespoons olive oil
2 shallots, chopped
1 garlic clove, pressed
1 bay leaf
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 carrots, peeled and thinly sliced
1 leek, washed and thinly sliced
1 ounce sheet from 1 package (17.3 oz.) frozen puff pastry, thawed according to package directions

Directions

1. Heat oven to 400 degree F. Roll out pie crust into a 12-inch circle and fit into a 9-1/2-inch deep-dish pie plate. Trim edges so pastry is even with rim of pie plate (do not turn under or crimp). Brush lightly with beaten egg and prick all over with a fork. Bake until golden, 8 to 10 minutes. Remove from oven and let cool on a wire rack.

2. In a large skillet or Dutch oven, cook bacon over medium heat until browned, about 3 to 5 minutes. Drain on paper towels, crumble, and set aside. Discard all but 1 tablespoon of the bacon fat from skillet. Add half the beef and cook over medium-high heat until well browned on all sides, about 5 minutes. Remove and repeat with remaining beef. Return all the beef to the pan, stir in flour, and cook 1 minute. Add mushrooms, broth, wine, oil, shallots, garlic, bay leaf, thyme, salt, and pepper. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until beef is just tender, about 1 hour. Add carrots and leek. Cover and cook 35 to 45 minutes more. (Mixture should be the consistency of a stew, but not too saucy.) Remove bay leaf; stir in bacon and set aside.

3. On a lightly floured work surface, roll puff pastry to a 12-inch square. With a 1-inch-round cookie cutter or sharp knife, cut a 1-inch hole in the center. Pour filling into the baked pie crust. Brush puff pastry lightly with remaining beaten egg and fit over filling. Trim pastry edge to make a 1-inch overhang. Bake until pastry is puffed and golden, 20 to 30 minutes. Makes 8 servings.