Hearty beef with flaky pastry (Printable)
Tender beef and vegetables wrapped in flaky pastry for a comforting, classic main dish.
# What You'll Need:
→ Beef Filling
01 - 1.75 lbs stewing beef, cut into 3/4 inch cubes
02 - 2 tbsp all-purpose flour
03 - 2 tbsp vegetable oil
04 - 1 large onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 carrots, diced
07 - 2 celery stalks, diced
08 - 7 oz button mushrooms, sliced
09 - 2 tbsp tomato paste
10 - 2 cups beef stock
11 - 1/2 cup red wine (optional, can be replaced with additional stock)
12 - 1 tsp Worcestershire sauce
13 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Pastry
16 - 18 oz ready-made shortcrust or puff pastry
17 - 1 egg, beaten, for glazing
# How-to Steps:
01 - Preheat the oven to 350°F.
02 - Toss beef cubes with flour, salt, and pepper to evenly coat.
03 - Heat vegetable oil in a large heavy-based pan over medium-high heat and brown the beef in batches. Remove and set aside.
04 - In the same pan, add onion, garlic, carrots, and celery and sauté until softened, about 5 minutes.
05 - Add mushrooms and continue cooking for 3 minutes.
06 - Stir in tomato paste and cook for 1 minute to develop flavor.
07 - Return beef to the pan and add beef stock, red wine if using, Worcestershire sauce, thyme, and bay leaf. Bring mixture to a simmer.
08 - Cover and cook on low heat for 1.5 hours, stirring occasionally, until beef is tender and sauce has thickened. Remove bay leaf and allow filling to cool to room temperature.
09 - Roll out two-thirds of the pastry and line a 9-inch pie dish, trimming the edges.
10 - Spoon the cooled beef mixture evenly into the pastry shell.
11 - Roll out remaining pastry and cover the pie, sealing and trimming excess pastry. Cut a small vent on top.
12 - Brush the surface of the pastry with beaten egg to achieve a golden finish.
13 - Bake in the preheated oven for 40 to 45 minutes until the pastry is crisp and golden brown.
14 - Allow the pie to rest for 10 minutes before slicing and serving.
# Expert Pointers:
01 -
- This pie is packed with tender, flavorful beef that feels like a warm hug on a chilly evening
- The flaky, golden pastry crust adds a perfect buttery crunch that keeps me coming back
02 -
- Patience is key: slow cooking the beef ensures incredible tenderness that no shortcut can beat
- Cooling the filling before adding it to the pastry keeps the crust from getting soggy
03 -
- Brown the beef in small batches to avoid steaming, which keeps the flavor intense
- Cut a small steam vent in your top crust to prevent sogginess during baking