Beef Pie

I made this Beef Pie over Christmas when I had my lovely Auntie Mary & Uncle Richard over for lunch and we all felt the need for something that wasn’t turkey. On the day of course, I forgot to take a photo of it, which was a pity as it looked very impressive. I will however share it here as it was absolutely delicious and Mary needs the recipe! It comes from Rachel Allen’s, Easy Meals.
Luckily I have made it again and taken some pictures!
Ingredients  img_2241
2 Tbsp Olive Oil
900g(2lb) Stewing Beef, cut into cubes
Salt & Freshly ground black pepper
2 Tbsp Plain Flour
2 Onions, peeled & finely chopped
2 Carrots, peeled & finely chopped
2 sticks Celery, trimmed & finely chopped
2 large Leeks, trimmed and cut into 3cm lengths. ( I used extra onion here instead as unless they’re in soup I’m really not a fan of leeks!)
4 cloves Garlic, peeled & finely sliced
2 Tbsp Tomato paste
200ml (2floz) Red Wine
2 Tbsp Red Wine vinegar
2 Strips Orange Peel
1 Bay leaf
2 Sprigs Rosemary
200g (7oz) Ready rolled puff pastry
1 Egg, beaten
* Pre-heat the oven to 160C/GM 3
* Pour the olive oil into a large casserole dish on a medium-high heat, season the beef with salt & pepper and, when hot, add the meat to the pan. Fry, stirring frequently, for 3-4 minutes or until well browned, then stir in the flour and cook for a further minute.
* Add the chopped vegetables, garlic and tomato paste. Stir together and cook for another 5 minutes or until the vegetables have softened. Add the wine, vinegar, orange peel, bay leaf and rosemary, along with 300ml (½ pint) water. Season with salt & pepper, then stir together, bring to the boil and cover with a lid.
* Place in the oven & cook for 1 ¾ – 2 ¼ hours or until the beef is tender, then remove from the oven and increase the heat to 230C/GM 8
* While the oven is heating up, cut the pastry to fit the top of the casserole dish, so that it is about 1cm wider all around. Scallop the edges and use the trimmings to make decorations for the top.
* Stick the decorations to the top using the beaten egg, then brush them with a little more and glaze the rest of the pastry lid. Then make a hole about 3mm wide in the centre using the tip of a large knife, this will allow steam to escape during cooking.
* Place the pastry on top of the filling, then return the dish to the oven and bake for a further 12-15 minutes or until the pastry is crisp and golden. Remove from the oven and serve.
I served this pie with green veg and garlic potatoes, and it was delicious, perfect for this time of year, hearty and warming.

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