Noctis's "Royal" Hunter's Pie
A regal twist on a classic, this hearty savory pie pays homage to the Prince's journey and his culinary predilections. Tender beef, earthy mushrooms, and sweet root vegetables are enrobed in a rich gravy, all crowned with a golden, flaky pastry. It's a comforting and robust dish, perfectly suited for a gathering around the campfire with cherished companions.
Directions
- 1
Preheat oven to 375°F (190°C).
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 3
Add onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Stir in mushrooms and cook for another 5 minutes, until they release their liquid and begin to brown.
- 4
Add minced garlic, tomato paste, rosemary, and thyme to the pot. Cook for 1 minute, stirring constantly, until fragrant.
- 5
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow wine to simmer and reduce by half, about 3-5 minutes.
- 6
Return beef to the pot, pour in beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until beef is very tender.
- 7
Taste and adjust seasoning with salt and black pepper as needed. If the gravy is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering stew; cook until thickened.
- 8
Pour the beef mixture into an oven-safe pie dish (9-inch round or similar size).
- 9
Roll out the thawed puff pastry sheet slightly larger than your pie dish. Drape the pastry over the filling, trimming any excess and crimping the edges to seal.
- 10
Cut a few slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg wash.
- 11
Bake for 25-35 minutes, or until the pastry is golden brown and puffed up. Allow to rest for 10 minutes before serving.