Hearty Beef Pie

8
Servings
30m
Prep Time
160m
Cook Time
3h 10m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated and does not include cooling time in fridge."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (273.9 g)
  • Calories 651.8
  • Total Fat - 46.6 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 113.8 mg
  • Sodium - 426.1 mg
  • Total Carbohydrate - 28.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 2.6 g
  • Protein - 29.2 g
  • Calcium - 47.5 mg
  • Iron - 3.7 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.3 mg

Step 1

To make filling, heat 2 tablespoons oil in a large, flameproof casserole dish (16-cup capacity) over a high heat and add beef in three batches and cook, turning occasionally, until browned and then remove from heat and reduce heat to medium.

Step 2

Add remaining oil to same pan with onions, carrot, celery and garlic and cook, stirring occasionally, for about 3 minutes, or until onions are soft and then add paste and flour and stir for 30 seconds and then return beef with stock and balsamic and bring to a boil and cover with lid.

Step 3

Cook in a moderately slow oven (160°c) for about 1 hour, 30 minutes, or until beef is tender and sauce is thickened and then transfer to a bowl and refrigerate, covered, until cold.

Step 4

Grease a 23cm round cake pan, 4cm deep (base measuring 21cm).

Step 5

Join two pastry sheets together at different angles and roll out large enough to line base and side of pan.

Step 6

Lift into pan and spoon in filling and top with remaining pastry sheet and twist and turn pastry edge to seal.

Step 7

Cut a small cross in the centre and cook in a very hot oven (220°c) for 20 minutes and then reduce oven to hot (200°c) and cook for a further 30 to 35 minutes, covering loosely with foil if over-browning, or until pastry is golden.

Step 8

Remove and stand for 15 minutes before removing from pan.

Step 9

Serve with mushy peas.

Tips & Variations


No special items needed.

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