Neven Maguire's Ultimate Beef & Portobello Mushroom Pie

INGREDIENTS

• 1 twin pack Simply Better Irish Angus Casserole Beef Pieces
• 1 pack Simply Better Italian Pancetta Arrotolata, finely chopped
• 1 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 1 large onion, finely chopped
• 1 pack Simply Better Irish Baby Rainbow Carrots, sliced
• 2 Tbsp Simply Better Italian Tomato Puree
• 3 Tbsp plain flour, plus extra for dusting
• 300ml Simply Better Appassimento Red Wine
• 1 carton Simply Better Irish Angus Beef Stock
• 1 Tbsp fresh thyme leaves
• 1 pack Simply Better Irish Portobello Mushrooms
• 1 pack Simply Better All Butter Puff Pastry, thawed
• 1 Simply Better Irish Free Range Corn Fed Large Egg, beaten
• Simply Better Achill Island Sea Salt & freshly ground black pepper
• Simply Better Creamy Leek & Cabbage Gratin, to serve (optional)

METHOD

1. Preheat the oven to 170°C (325°F/Gas Mark 3). Dry the beef with kitchen paper and allow to come back to room temperature. Heat a large casserole over a high heat. Add the pancetta and sauté until it is crispy. Transfer to a small bowl and set aside.
2. Add the oil to the casserole. Season the beef and then sear until browned. Transfer to a plate. Add the onion and carrots and sauté for about 10 minutes until caramelised. Stir in the tomato puree and sauté for another minute. Return the pancetta with the beef. Sprinkle over the flour and cook for 1 minute, stirring.
3. Pour in the red wine, allowing it to bubble down. Stir in the stock and thyme, then season and bring to a simmer. Cover with a lid, then transfer to the oven and cook for 1 hour, then remove from the oven and stir in the mushrooms. Roast for another hour uncovered until the beef is tender and the sauce has nicely reduced. Leave to cool slightly.
4. Roll out the pastry on a lightly floured work surface so that it is large enough to cover the casserole. Place on top of the beef and mushroom filling. Brush the top of the pastry with the beaten egg. Pierce a whole in the centre and transfer to an oven preheated to 180°C (350°F/Gas Mark 4). Bake the pie for 35-40 minutes until the pastry is cooked through and golden brown and the filling is piping hot. Serve the pie straight to the table with the leek & cabbage gratin, if liked.