Gourmet Beef & Mushroom Pie (Part 1)

It's getting deeper into Winter here in Western Australia so what better recipe is there than a warming Gourmet Beef and Mushroom pie?

This is the first part of the recipe.
I'll post the pastry portion next week so stay tuned and enjoy!

Ingredients
15kg Plain coarse Beef Mince
15kg Diced Topside Beef
6kg Diced onions
8kg sliced mushrooms
500g Sliced Garlic
10lt Hot Water
2.2kg Knoxs Demi Glace mix
400g Salts
40g white pepper fine
Approx 1.2 kg of Maggi Potato mix
500ml vegetable oil
10 bay leaves
4 tins A10 tins of chopped tomatoes
200g Tomato paste
100g Dried Rosemary

Method:
1. Heat pots up add oil and fry off onion an garlic
2. Add half the salt an pepper, then add beef mince and three quarters of the water
3. Add tomato puree, tomato paste, rosemary, bay leaves and half the mushrooms
4. Mix the rest of the salt an Pepper with the diced steak
5. Once mix in pot boils add diced steak, rest of the mushrooms and water
6. Once mix boils cook for a further 10 mins till meat is just cooked
7. Mix Knox demi mix with 1 to 2lt of cold water add to pie mix stirring
8. Bring to the boil and turn off add potato mix stirring constantly

Notes:
Be careful not to over cook the diced steak once added.
Check the consistency of mix to make sure it will go through the pie line if to runny add more potato for every 200g extra of potato you will need 100g Knoxs demi glace mix.