Beef and Mushroom Pie

Sauté the aromatics and beef

Heat the olive oil in a large, deep skillet or saucepan over medium-high heat. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the beef chuck in a single layer — work in batches if needed — and sear for 4–5 minutes until browned on all sides. Season generously with salt and pepper.

Add mushrooms and thyme

Add the sliced mushrooms and dried thyme to the pan. Stir everything together and cook for another 3–4 minutes until the mushrooms have softened and released their liquid.

Simmer the filling

Pour in the beef stock and stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the liquid has reduced to a thick, glossy gravy. Taste and adjust seasoning, then set aside to cool slightly.

Preheat and prepare the pastry

Preheat your oven to 200°C (390°F). Divide the shortcrust pastry into two portions — roughly two-thirds for the base and one-third for the lid. On a lightly floured surface, roll the larger portion out to about 3mm thick and use it to line a 20cm pie dish, letting the edges overhang slightly.

Assemble the pie

Spoon the cooled beef and mushroom filling evenly into the pastry-lined dish. Roll out the remaining pastry for the lid, lay it over the filling, and press the edges together to seal. Trim any excess pastry, then crimp the edges with a fork or your fingers. Cut a small steam vent in the centre of the lid, then brush the entire top with the beaten egg.

Bake until golden

Bake on the middle rack for 25 minutes, or until the pastry is deep golden brown and the filling is bubbling through the vent. Allow the pie to rest for 5 minutes before slicing and serving.