Beef, Ale and Mushroom Pie Filling
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 20mins
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- Serves
- 4
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- Calories
- 799
A delicious pie filling of beef and mushroom in a rich ale sauce. This recipe is perfect to fill a large pie dish or 4 smaller pies.
recipe updated Feb 21, 2024
Ingredients
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- Onion
- 150 g
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- Beef
- 600 g
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- Mushrooms
- 150 g
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- Dried porcini mushroom
- 10 g
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- Carrot
- 200 g
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- Oil
- 2 tablespoons
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- Garlic clove
- 2
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- Tomato paste
- 1 tablespoon
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- All purpose flour
- 50 g
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- Ale
- 500 ml
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- Beef stock
- 200 g
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- Dried thyme
- 1 teaspoon
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- Cornflour
- 1 teaspoon
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- Salt & pepper
- as needed
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- Puff pastry
- as needed
Tools
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Oven
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Cooking Chef XL
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Cooking chef xl bowl
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Baking dish - 2 quart
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Lightly floured surface
Step preview
- Attach the Stir Tool
- Add oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted - 1 min, 120°C, Stir 1
- Then add garlic clove, tomato paste and onion to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 3 min, 120°C, Stir 1
- Then add beef to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 4 min, 110°C, Stir 1
- Then add all purpose flour to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 3 min, 110°C, Stir 1
- Then add ale, beef stock and dried thyme to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 1 hr 30 min, 96°C, Stir 2
- Then add mushrooms, dried porcini mushroom and carrot to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 15 min, 100°C, Stir 3
- Then add cornflour and salt & pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 100°C, Stir 1
- Pre-heat oven - 200°C
- Transfer filling to baking dish
- Add puff pastry to a clean lightly floured surface
- Roll out
- Transfer pastry to baking dish
- Bake - 20 min, 200°C
- Serve