Steak and Wild Mushroom Pot Pie

Prep Time: 25 Minutes

Cook Time: 2 Hours 45 Minutes

Yield: 6 servings

This glorious recipe can be baked as six individual pies or one large pie, as preferred, and can be completely made ahead of time. Make the beef stew in advance, top with the pastry and refrigerate until ready to put in the oven. Mixed dried wild mushrooms are available in most supermarkets. Pair with "Limited" by Cambridge Cellars 2013 Central Coast Cabernet Sauvignon and enjoy!

Ingredients

Put the dried mushrooms in a bowl, add hot water until the mushrooms are just covered, and let soak for 30 minutes. Meanwhile, heat half the oil in a large casserole dish or saucepan, add the onion, garlic, carrot, and celery and cook for 5 to 10 minutes until soft. Stir in the pancetta and fry with the vegetables until just beginning to brown. Add the juniper berries, bay leaves, and thyme, sprinkle in the flour, mix well, and move to a casserole dish.

Heat the remaining olive oil in a large skillet and fry the beef quickly (in batches) on all sides until crusty and brown. Transfer to the casserole dish as you go. When done, deglaze the skillet with the wine, let bubble, then scrape up the crispy bits from the bottom of the pan. Pour the wine over the meat and vegetables. Drain the mushrooms and add to the casserole dish with 2/3 cup of the soaking water and the red currant jelly. Season well and bring to a boil on the stovetop, then gently simmer for 1 1/2 hours until the meat is tender. Refrigerate overnight.

The next day, preheat the oven to 425°F. Spoon the beef mixture into 6 small pie dishes. Cut out 6 circles of pastry, 1-inch wider than the dishes. Alternatively, use a large pie dish and roll the pastry wider than the dish, as before. Brush the edges of the dishes with egg, sit the dough on top and press over the rim to seal. Brush with more egg, but don’t pierce the tops (the steam must be trapped inside). Put the pies on baking sheets and chill for 30 minutes. Bake in the preheated oven for 20 –25 minutes (or 45 minutes – 1 hour for the large pie) until the pastry is risen and crisp and golden.