BEEF & VENISON PIE

There’s no need to brown the meat first for this glorious pie, which is cooked in red wine.

HANDS-ON TIME 35MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 3¼HR. SERVES 8 ✶✶ 1tbsp olive oil ✶✶2 red onions, finely chopped ✶✶ 3 garlic cloves, crushed ✶✶ 150g (5oz) smoked lardons ✶✶250g pack chestnut mushrooms, roughly chopped ✶✶50g (2oz) plain flour, plus extra to dust ✶✶500ml (17fl oz) beef stock ✶✶500g (1lb 2oz) braising steak, cut into 2.5cm (1in) pieces ✶✶500g (1lb 2oz) venison for braising, cut into 2.5cm (1in) pieces ✶✶ 300ml (1/2 pint) red wine ✶✶ 3 rosemary sprigs ✶✶4 thyme sprigs ✶✶750g (1lb 101/2oz) shortcrust pastry ✶✶ 1 medium egg, beaten, to glaze 1 Preheat the oven to 180° (160°C fan) mark 4. Heat the oil in a large flameproof casserole dish that has a lid, and gently fry the onions for 10min to soften. Stir in the garlic, lardons and mushrooms, and continue cooking until the mushrooms are beginning to…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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