Miso mushroom brisket pie
Ingredients
- 20g dried porcini mushrooms
- 4 tbsp olive or rapeseed oil
- 1 large onion chopped
- 200g button mushrooms halved or quartered
- 3 thyme sprigs
- 800g beef brisket or another cut of stewing steak, cut into large chunks
- 2 tsp dried mustard powder
- 2 tbsp plain flour
- 125ml (small glass) red wine
- 1 tbsp brown miso paste
- 1 tbsp light soy sauce
- 600ml beef stock
- 350g plain flour
- 1 tsp dried mustard powder
- 75g shredded suet
- 100g cold butter cut into small pieces
- 25g parmesan grated
- 1 egg beaten
- pinch flaky sea salt
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