b'Beef & MushroomPiesPrep time: 40 minWhile one half of my heritage is Italian, the Cook time: 3-4 hrs other half is true blue, dinky-di Australian. Serves 6 - 10 And in our household there is nothing more heart warming than a fresh homemade pie. Pastry So if youve got the time, these bad boys 3 sheets frozen shortcrustwont disappoint.pastry Coat beef in 1 tbsp of flour and salt and pepper.3 sheets frozen puff pastryFilling Heat oil in a heavy based pot over high heat and cook the beef in batches until browned. Place 1.25kg beef chuck or shin, cutaside for later.into 3cm cubes Place mushrooms into the pot with butter and 5 tbsp flour cook for 5-10 minutes until the mushrooms are sauted. Place aside for later.Salt and pepperAdd more oil if needed and saut onion and Olive oil garlic over low heat.8-10 large portobelloAdd the rest of the flour and stir.mushrooms, cut into long slices Slowly add beef stock while stirring until flour is dissolved. Then add wine, tomato paste, Butter Worcestershire, bay leaves and salt and pepper.1 onion, diced Add beef and mushrooms back into the pot, 4 garlic cloves, minced cover with lid and bring to a simmer.750ml beef stock Simmer for 1 hour and 45 minutes with lid on stirring occasionally. Then increase heat and 300ml red wine (Shiraz) remove lid and cook for another 30-40 minutes. 2 tbsp tomato paste You want the beef to be tender to touch by fork and the liquid a slight gravy consistency. 1 tsp Worcestershire sauce Remove from stove and let the filling cool. 2 bay leaves Tip: leave the filling to cool overnight for the best consistency.118'