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Begin by browning your onions over medium heat in 3 tbsp oil. Add minced garlic and sauté for an additional minute.
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Remove onions and garlic, leaving the oil in the pan. Increase heat to medium high and when the pan is very hot add cubed steak. Brown the beef well. Return the onions and garlic to the pan along with the thyme, nutmeg, pepper and the beef stock.
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Chop bacon into small pieces and fry over medium heat until crispy and all the fat is rendered out. Remove the bacon from the pan and discard the fat. Deglaze the pan with the red wine and add this to the beef stock along with the rendered bacon. Simmer over low heat for half an hour.
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Add salt to season at this point. The bacon may have provided sufficient salt so be careful not to add too much.
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Add Portobello mushrooms and simmer for an additional 5 minutes. Finally, slowly add the flour and water mixture stirring constantly to make a thick gravy.
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Spoon the filling into the blind baked pie shell, top with the second round of pastry, tucking the edges under the bottom crust. Brush the top crust with an egg wash of
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1 egg and 2 tbsp water whisked together.
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Bake the pie at 425 degrees for about 45 minutes or until the top crust is a deep golden brown. Allow pie to stand for 20 minutes to a half hour before cutting and serving.