b'Beef & Mushroom PiesPrep time: 40 min While one half of my heritage is Italian, the other Cook time: 3-4 hrs half is true blue, dinky-di Australian. And in our household there is nothing more heart warming Serves 6-10 than a fresh homemade pie. So if youve got the time, these bad boys wont disappoint.PastryCoat beef in 1 tbsp of flour and salt and pepper.3 sheets frozen shortcrust pastry Heat oil in a heavy based pot over high heat and 3 sheets frozen puff pastrycook the beef in batches until browned. Place aside for later.Filling Place mushrooms into the pot with butter and cook for 5-10 minutes until the mushrooms are sauted. 1.25kg beef chuck or shin,Place aside for later.cut into 3cm cubes Add more oil if needed and saut onion and garlic 5 tbsp flour over low heat.Salt and pepperAdd the rest of the flour and stir.Olive oil Slowly add beef stock while stirring until flour is dissolved. Then add wine, tomato paste, 8-10 large portobelloWorcestershire, bay leaves and salt and pepper.mushrooms, cut into long slices Add beef and mushrooms back into the pot, cover Butter with lid and bring to a simmer.1 onion, diced Simmer for 1 hour and 45 minutes with lid on stirring occasionally. Then increase heat and remove lid and 4 garlic cloves, minced cook for another 30-40 minutes. You want the beef to be tender to touch by fork and the liquid a slight 750ml beef stock gravy consistency. 300ml red wine (Shiraz) Remove from stove and let the filling cool. 2 tbsp tomato paste Tip: leave the filling to cool overnight for the best 1 tsp Worcestershire sauce consistency.2 bay leaves154'