Epic Chunky Beef and Mushroom Pie

Ingredients

• 20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)

• ▢1 ¼ cups / 312 ml boiled water

• ▢1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)

• ▢1 – 2 tbsp vegetable oil

• ▢2 garlic cloves , minced

• ▢1 onion , finely chopped

• ▢1 celery , finely chopped

• ▢1 carrot , finely chopped

• ▢3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks

• ▢1/3 cup flour (any)

• ▢300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)

• ▢2 cups / 500 ml beef stock

• ▢3 sprigs thyme or 1 tsp dried thyme leaves

• ▢2 bay leaves , fresh or dried

• ▢200 g / 7 oz bacon , diced

• ▢300 – 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved

• ▢1 – 2 sheets puff pastry (enough to cover pie)

• ▢1 egg yolk