Yummy Beef Pie
Sometimes there just isn’t anything better than sitting down with a glass of red wine and enjoying a rich and hearty beef pie. This family favourite is the perfect mix of decadence and home-style cooking – the ideal meal for a special night in with the family.
700g diced beef chuck
2 tbsp flour
1 tsp chopped oregano
1 tsp chopped thyme
2 tbsp olive oil
2 brown onions, diced
3 garlic cloves, finely chopped
200ml red wine
700ml veal stock
2 tbsp tomato paste
2 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp HP Sauce
1 sheet 30cmx30cm puff pastry
1 egg, lightly whisked
Dust beef with flour, oregano and thyme. Heat oil in a frying pan and cook beef until golden, then transfer to a plate. Add onions and garlic to same pan and cook until soft. Add red wine and reduce until 1 tablespoon remains.
Add beef and veal stock to pan along with tomato paste, Worcestershire sauce and HP. Cook over low heat for 1 hour until tender. Season to taste, then let cool, preferably overnight in fridge.
Preheat oven to 190°. Place beef mixture inside a rectangular pan, then place puff pastry over top. Seal edges with a fork, then brush pastry with egg. Poke a small hole in pastry to allow steam to release.
Bake in oven for 40 minutes and serve with green beans.
Serve with 'The Obsessive' Shiraz
Blackberry, plum, nutmeg and chocolate flavours on the palate are rounded out by a savoury earthiness. The perfect indulgence alongside the rich beef pie.