Beef Mushroom and Red Wine Pie

• 1 23 kg boneless beef shoulder, cut into 2cm cubes
• seasoned flour
• 30 ml olive oil
• 2 onions, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 1 garlic clove, finely chopped
• 600 ml beef stock
• 375 ml red wine
• 10 sprigs thyme
• 3 fresh bay leaves
• 40 g plain flour
• 200 g pine mushrooms, coarsely torn
• 30 ml red wine vinegar
• 375 g butter puff pastry
• 1 egg, lightly beaten with 1 tbsp milk

1. Dust beef in seasoned flour, shaking off excess.
2. Heat oil in a heavy-based casserole over medium-high heat, add beef and cook, stirring occasionally, until brown (4-5 minutes).
3. Add onion, celery, carrot and garlic and cook until vegies are tender (4-5 minutes).
4. Add stock, wine and herbs, season to taste with sea salt and black pepper, reduce heat to medium and simmer for 2 hours.
5. Add mushrooms and cook until meat is falling apart (30 minutes).
6. Place flour in a small bowl and add enough braising liquid (about 1/3 cup) to make a thin, smooth paste.
7. Add to casserole, stirring until smooth and thick (4-5 minutes).
8. Season to taste, add vinegar, cool, then spoon into an 8-cup capacity pie dish, removing bay leaves.
9. Preheat oven to 180C Roll pastry to 3mm thick on a floured surface.
10. Place over filling, with edges overhanging.
11. Press with fork tines to seal edges and trim excess with a knife.
12. Brush with eggwash and bake until pastry is golden (about 20 minutes).

beef shoulder, flour, olive oil, onions, stalks celery, carrot, garlic, beef, red wine, thyme, bay leaves, flour, pine mushrooms, red wine vinegar, butter, egg

Taken from www.food.com/recipe/beef-mushroom-and-red-wine-pie-500800 (may not work)