Beef and venison pie
Ingredients
- 1 tbsp. olive oil
- 2 red onions, finely chopped
- 3 garlic cloves, crushed
- 150 g (5oz) smoked lardons
- 250 g (9oz) pack chestnut mushrooms, roughly chopped
- 50 g (2oz) plain flour, plus extra to dust
- 500 mL (17 fl 0z) beef stock
- 500 g (1lb 2oz) braising steak, cut into 2.5cm (1in) pieces
- 500 g (1lb 2oz) venison for braising, cut into 2.5cm (1in) pieces
- 300 mL (10 fl oz (½ pint)) red wine
- 3 rosemary sprigs
- 4 thyme sprigs
- 750 g shortcrust pastry
- 1 egg, beaten, to glaze
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