Family Meat Pie Recipe

14
Ingredients

30m
Prep Time

165m
Cook Time

3h 15m
Ready In

Recipe: #25253

November 21, 2016

Categories: Roast Beef, Beef Chuck, Carrot Parsnips, Potluck, Sunday Dinner, Oven Bake, Beef Dinner, more

recipe by:
ImPat

"From recipe+ August'16."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (448.1 g)
Calories 635
Total Fat - 39.1 g
Saturated Fat - 15 g
Cholesterol - 201.9 mg
Sodium - 175.3 mg
Total Carbohydrate - 29.1 g
Dietary Fiber - 4.7 g
Sugars - 6.7 g
Protein - 40.3 g
Calcium - 98.1 mg
Iron - 5 mg
Vitamin C - 15 mg
Thiamin - 0.3 mg

Step 1

Combine beef and flour in a bowl.

Step 2

Heat oil in a saucepan over moderate heat and cook beef, in batches for 3 minutes or until browned and transfer to a heatproof plate.

Step 3

Add onion, garlic, carrot and parsnips to pan and cook and stir for 4 minutes or until onion is soft and then add tomato paste, crumbled stock cubes and boiling water and bring to the boil.

Step 4

Return beef to the pan and reduce heat, simmer, covered for 1 hour and then add potato and simmer, covered for a further 45 minutes or until beef and potato are tender and stir in thyme and cool for 15 minutes.

Step 5

Preheat oven to 180C/160C fan forced.

Step 6

Spoon beef mixture into a 2.5 litre (10 cup) rectangular ovenproof dish.

Step 7

Roll pastry out between sheets of baking paper until 5mm thick and large enough to fit over dish.

Step 8

Brush edge of dish with egg, top with pastry and trim any excess pastry, press edges to seal,

Step 9

Using a small, sharp knife, cut 6 slits approximately 3cm long into top (this will allow steam to escape),

Step 10

Re-roll remaining pastry until about 5mm thick and using a leaf shaped cook cutter, cut leaves from pastry and decorate top of pie with leaves and brush with remaining egg.