Elder Scrolls Online: Hunter's Pie
Be sure to hold on to all the game animals you've caught throughout Tamriel for this hearty pie. Encase or just top with pastry, you'll be fully sated in no time, hunter!
Recipe created in sponsorship with Elder Scrolls Online & Bethesda ANZ for the release of ESO: Blackwood.
2 tbsp olive oil
1 kg / 2lbs Chuck/Rump steak, cut into large cubes (Ground beef also works too)
2-4 garlic cloves, minced
1 red/brown/yellow onion, finely diced
250gm/ ½ lb bacon, diced
2 stalks celery, finely diced
3 carrots, 1 finely diced and 2 in large chunks
2 tsp fresh thyme leaves
2 bay leaves
(optional) few dabs of the Limited Edition Elder Scrolls Online 'Hot Sauce of Oblivion' (or your favourite hot sauce)
1 tbsp fresh rosemary
200gm / 7oz brown mushrooms, quartered
2 tbsp tomato paste
2-4 tbsp beef stock powder
½ cup plain flour
1 cup water
1½ cups red wine or more beef stock
Choose a topping
1 – 2 sheets of puff pastry (enough to cover top, more if you’d like to do bottom too) and 1 egg yolk, whisked
6-7 potatoes, mashed. Sweet potatoes also work!
For the filling
For the top
Season the beef with salt and pepper. Cover and refrigerate for 30 mins or 3-4 hours.
Heat 1 tbsp oil in a large saucepan. Working in batches, brown the beef on all sides, this adds deeper flavour and colour. Remove and set aside.
Lower the heat to medium low. Feel free to add more oil if needed. Add onion and garlic to the pan then cook for 2 minutes, allowing the onion to sweat and caramelise a little.
Add bacon, rendering the fat and slightly crisping edges.
Add finely chopped carrots and celery, cook for 5 minutes or until slightly softened. Then mix in herbs, stock powder, tomato paste and hot sauce (if using) now.
Add mushrooms and carrot chunks, cooking again for 2 minutes.
Sprinkle over the flour and mix until well distributed.
Return the beef to the pan then pour in the wine and water, ensuring you stir to combine.
Simmer for 2-4 hours or until beef is tender.
If using ground beef, cook until vegies are just about cooked.
You can transfer to a Slow Cooker (2-4 hours on Low) or even Pressure Cooker (~30minutes on High). Once cooked, transfer to a bowl and refrigerate to cool to room temp.
Preheat the oven to 200°C/400°F.
Pour filling into a pie dish, even out surface.
Top with either mashed potato or puff pastry (if too big, just fold the ends in), brush pastry with whisked egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes or until deep golden and the filling is piping hot in the middle poke with a knife to check).
Rest for 5 minutes before serving!
- It's important that the filling be cooled before adding the pastry. This prevents the pastry from absorbing liquid and helps it to crisp up!
- You can make the filling 1 day in advance to help the flavour meld.
- The filling freezes great on its own or freeze whole pie with raw puff pastry/mash on top.
- Recipe can also be used with a mini pie maker.