A comforting and flavorful pie filled with tender beef and mushrooms, encased in a golden puff pastry.
Heat a frying pan over medium heat and add a bit of butter.
Ensure the butter is melted but not browned for a smooth start.
Season the diced beef with salt and pepper, then brown it in the pan until sealed.
Browning the beef enhances its flavor and locks in juices.
Remove the beef and set it aside. In the same pan, sauté the onions and carrots until softened.
Stir frequently to prevent the vegetables from sticking.
Add the mushrooms and cook for a few minutes until they release their moisture.
Cooking the mushrooms separately ensures they don't make the filling watery.
Sprinkle the flour over the vegetables and stir well to coat.
This step helps thicken the sauce later.
Add the tomato paste, bay leaf, Worcestershire sauce, and beef back to the pan.
Mix thoroughly to combine all flavors.
Pour in enough water to just cover the ingredients and simmer for 1 hour.
Simmering slowly ensures tender meat and a rich sauce.
Preheat the oven to 220°C (425°F).
Ensure the oven is fully preheated for even baking.
Roll out the puff pastry to fit your pie dish.
Keep the pastry cold for easier handling.
Fill the pie dish with the cooled filling, then cover with the pastry.
Seal the edges well to prevent leaks.
Brush the pastry with beaten egg and bake for 30-40 minutes until golden.
The egg wash gives the pastry a beautiful shine.
Let the pie cool slightly before serving.
Allowing the pie to rest helps the filling set.
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