Three-Meat Mushroom Beer Meat Pie

Three-Meat Mushroom Beer Meat Pie

Comments: Nice meat pieces cooked in a mushroom sauce are good but it is even better with the beer.
Servings: 4
Ingredients Preparation

8 ounces [227 g] beef cubes
8 ounces [227 g] pork cubes
8 ounces [227 g] veal cubes
Flour
3 tablespoons [45 mL] vegetable oil
2 cups [50 mL] brown beer
2 tablespoons [30 g] butter
1 large onion, finely chopped
1 pound [454 g] fresh mushrooms, cleaned then quartered
2 cloves garlic, finely chopped
1/2 teaspoon [2.5 mL] thyme
1/2 teaspoon [2.5 mL] sage
1 1/2 teaspoons [7.5 mL] salt
1/2 teaspoon [2.5 mL] pepper
1 cup [250 mL] beef broth
2 [9-inch / 23-cm each] pie shells
1 egg, beaten



Roll all meat cubes in flour until completely coated.
Salt and pepper meat cubes.
Heat oil into a large frypan.
Brown meat cubes over medium heat for approximately 6 minutes, until golden on all sides.
Pour in brown beer; bring to a boil scraping the bottom of the frypan.
Pour into a large bowl.
Melt butter into the same frypan; add chopped onion, mushroom wedges and chopped garlic.
Brown over medium heat for 5 minutes.
Sprinkle with thyme, sage, salt and pepper.
Add meat cubes along with cooking juices.
Pour in beef broth, lower heat and cook over medium heat for 20 minutes.
Remove from heat.
Preheat oven to 375°F [190°C].
Line a pie plate with one of pie shells.
Evenly spoon in meat cubes and vegetables.
Cover with remaining pie shell; seal edges then cut any excess dough.
Brush all over with beaten egg.
Bake into preheated oven for approximately 50 minutes, until golden.
Serve immediately.