Beef and mushroom family pie

Preparation Time 30 minutes
Cooking Time 180 minutes

Ingredients (serves 6)
* 40g (1/4 cup) plain flour
* Salt & freshly ground black pepper
* 2kg beef osso buco (shin slices)
* 2 tbs olive oil
* 2 large red capsicums, halved, deseeded, cut into 2cm pieces
* 600g cup mushrooms, quartered
* 2 garlic cloves, crushed
* 1 x 800g can diced tomatoes
* 2 tbs tomato paste
* 1 egg, lightly whisked
* 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed


Method
1. Preheat oven to 180°C. Place flour on a plate. Season with salt and pepper. Coat beef in flour. Shake off any excess.
2. Heat half the oil in a large frying pan over medium-high heat. Add beef and cook for 3-4 minutes each side or until golden brown. Transfer to a 4L (16-cup) capacity ovenproof baking dish.
3. Heat remaining oil in the frying pan over medium-high heat. Add capsicum, mushroom and garlic and cook, stirring, for 5 minutes or until soft. Transfer to the baking dish with the beef. Add the tomato and tomato paste and stir to combine. Bake, covered, in preheated oven for 2�0�5 hours or until beef falls off the bone. Set aside for 1 hour to cool. Remove the beef from the tomato mixture. Remove meat from bones and discard bones. Coarsely chop meat and return to tomato mixture. Cover and place in the fridge for 1 hour to cool.
4. Increase oven temperature to 210°C. Spoon beef mixture into a 3L (12-cup) capacity rectangular ovenproof baking dish. Brush the edges of the dish with half the egg. Top pie with pastry and trim any excess. Use a fork to press the edges of the pastry to seal. Cut a small cross in the centre of the pie. Brush the top of the pie with the remaining egg and decorate with any leftover pastry. Place pie on a baking tray and bake in oven for 20-25 minutes or until pastry is golden brown and puffed. Serve with, steamed green beans.

Notes & tips
* To freeze (for up to 2 months): Set pie aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 1 hour to cool completely. Label, date and freeze.
* To thaw: Place in fridge for 12 hours.
* To reheat: Preheat oven to 180°C. Remove plastic wrap. Bake in oven for 50 minutes or until heated through.

Source
Australian Good Taste - Page 56
Recipe by Michelle Southan