Monday, June 8, 2020

Chunky Beef Pot Pies

This beef is melt in your mouth delicious, paired perfectly with a crispy shortcrust pastry top. Serve with a side of chips and mushy peas for a mouthwatering at-home pub inspired meal.

Chunky Beef Pot Pies
Serves 6

  • 800g chuck steak cubed
  • 1 brown onion chopped
  • 2 carrots peeled and chopped
  • 3 celery ribs chopped
  • 2 1/2 cups beef stock
  • 3 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 3 sheets ready rolled shortcrust pastry thawed
  • 1 egg + 1 tablespoon water whisked
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves crushed
  • Salt and pepper
  • Olive oil

1. Dust beef in flour and season with salt and pepper. Brown meat in batches in olive oil in a large pot over a medium high heat. Put aside.
2. Add onion, carrots, celery, garlic and herbs to the same pot and fry for 5 minutes.
3. Return beef to pot and add in tomato paste, beef stock and Worcestershire. Stir. Place lid on, reduce heat and allow to simmer gently for 1 hour, stirring occasionally.
4. After 1 hour remove lid, stir and bring to a rapid simmer. Reduce for a further 30 minutes.
5. In the meantime, place a pie ramekin on the pastry sheets to cut out tops for the pies.
6. Preheat oven to 200°c (180°c fanforced). Distribute pie mixture amongst ramekins. Top each ramekin with pastry. Pinch and fold over the edges. Brush pastry with egg wash and bake in oven for 20 minutes, or until pastry is golden. Serve.

Xo Bec

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