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Beef & red wine pie

Make the pastry

175g plain flour

Pinch of salt

Sift the flour into a large bowlbowl

125g butter chilled for 3o mins in freezer

Dip the butter into the flour & grate into the bowl. Mix with a knife until all the butter is coated with the flour.

2 tbsp cold water

Add the water a little at a time and continue mixing, then knead to form a smooth dough. cover and refrigerate for 30 mins.
Prepare the beef

700g stewing beef, cubed

4 tbsp plain flour

Salt & pepper

Toss the beef cubes in the flour until they are completely covered.
Pre-cook the filling

2 tbsp sunflower oil

heat the oil in a frying pan

Above beef cubes

Stir fry in batches until golden brown, about 5 mins

2 onions chopped

2 cloves garlic, peeled and crushed

1 tbsp fresh thyme, chopped

Stir fry for about 10 mins

300 ml red wine

150 ml beef stock

Bring to the boil

2 tsp worcester sauce

2 tbsp tomato ketchup

2 bay leaves

Stir and simmer on a very low heat until the beef is tender about 90 mins, When cooked remove the bay leaves.
Cook the mushrooms

1 heaped tbsp butter

225 g button mushrooms

Gently fry the mushrooms in a small pan until golden brown
Assemble the pie and bake in the oven

Above cooked beef

Above cooked mushrooms

Spoon the beef and mushrooms into a 2 pint pie dish and stir to mix.

1 egg, beaten in a small bowl

Above dough, rolled out to fit the pie dish

Brush the rim of the pie dish with the egg, lay the pastry on top, press the edges to seal, then cut off any excess pastry. Make a slit in the pastry and brush all over with the beaten egg. Bake in a pre-heated oven at 200° C, until the pastry is golden brown, about 30 minutes.