Hearty Beef Pie

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

Recipe: #32457

June 04, 2019



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

Original is 8 servings

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.

0 Reviews

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