Hearty Beef Pie
"From our Saturday newspaper The Weekend West. Times are estimated and does not include cooling time in fridge."
Ingredients
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 by Step Method
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
No special items needed.