Instructions
Preheat oven to 180°C/350°F (160°C fan).
Brown beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp pepper. Heat oil in a large heavy based pot over high heat.
Wipe down pot: Wipe pot clean of burnt bits, if needed.
Cook bacon: Cool pot, add bacon. Place pot back onto medium heat. . Then remove into bowl with beef.
Cook mushrooms: Melt 30g/ 2tbsp butter in the pot. Remove into separate bowl with slotted spoon.
Add oil if needed, but bacon fat + residual butter should be enough.
Stir then bring to simmer.
Meat should be starting to be tender at this stage.
THICKEN SAUCE AND COOL:
Stove reduce: Remove pot from oven. Remove lid, then simmer on low heat for 20 minutes to reduce sauce. Meat should now be “fall-apart-tender” but just holding form (not disintegrating).
Sauce thickener (Beurre Manié – Note 4): Mix together butter and flour until smooth.
Thicken sauce: Stir Beurre Manié into sauce. Once melted, leave on the stove for another 2 minutes. (Note 8)
ASSEMBLE AND BAKE:
Shortcrust base: Make and blind bake Shortcrust Pastry per that recipe using a 23cm/9” pie dish, whether using homemade or store bought.
Preheat oven: Turn oven up to 200°C/390°F (180°C fan).
Then press the t
Brush lip of pie crust base with egg, then top with puff pastry sheet. ip of a fork around the edge to make little crimps (to further adhere + decorative).
Egg wash: Brush top with remaining whisked egg, then make a 2.5cm / 1″ X incision in middle to allow steam to escape (stops lid doming).
Bake: Bake 45 – 50 minutes until top is super golden. Rest 5 minutes. Save Nagi a slice.