Ingredients:

  • 650g beef shin or diced beef (for casseroles)
  • 2 tbsp plain flour
  • 30g dried mushrooms - 400ml hot water
  • 1x 500ml carton Freja Beef Bone Broth
  • 1 heaped tbsp tomato purée
  • 1 onion - sliced lengthways
  • 2 portobello mushrooms sliced lengthways
  • Sunflower oil
  • 1 sheet puff pastry
  • 1 egg and a little water for egg wash

Method:

  1. Start by steeping the dried mushrooms in the hot water. They will need to steep for at least an hour but you can do this overnight.
  2. If using beef shin, cut into cubes, cover the beef with the flour and season with salt and pepper.
  3. Get a pan really hot with some sunflower oil. You want to brown the beef but not stew it. Once the beef is browned set aside.
  4. In the same pan soften the onion. Add the beef back, along with the dried mushrooms and their stock, the Freja Beef Bone Broth, the rosemary and the tbsp of tomato purée. Give everything a good stir and bring it to a boil and then reduce down to the lowest possible heat. Make sure the beef is covered in liquid, if not add some water.
  5. Cook for 3 hours or until the beef is tender enough to cut with a spoon. Keep an eye as you may need to add a little water to the pan and stir every so often to stop it from sticking.
  6. Cook the portobello mushrooms in a separate pan with a little olive oil and season.
  7. When the filling is cooked, set aside and allow to cool and add in the portobello mushrooms. Season to taste.
  8. Place in your pie dish and top with the puff pastry and brush with egg wash. Cook at 200 for about 30/40 minutes until the puff pastry is nicely puffed and brown.