Beef Pie
I am literally the size of a house!
Pass me another slice...
For the filling
600 g beef (brisket, chuck or any other stewing steak)
4 medium size shallot
2 carrots
2 sticks celery
1 clove of garlic
1 large potato
2 bay leaves
1 sprig of thyme
1 teaspoon of Dijon mustard
500 ml beef stock
2 tablespoons of vegetable oil
salt to taste
2 tablespoon Worcestershire sauce.
1 cup of leftover red wine
Chop the meat into bite size cubes, then season the with salt & pepper. Coat each cube in flour and fry it ( Oil) until it is browned on all sides.
Do this in batches and don't over crowd the pan else the meat will boil and not brown. Set aside.
Cut all the carrots, potato and celery into a bite size pieces and gently saute it in the same pan, not forgetting the shallots.
Transfer all the meat, vegetables and the rest of the ingredients into a slow cooker with a lid for 3 hours, checking it every half an hour to make sure there is enough liquid (if it appears to be getting too low, just add some hot water).
After 3 hours, remove it from the cooker. Drain all the gravy and cool it down so you don't get a soggy bottom.
For the short crust pastry, please click below for the recipe.
I like to blind bake the crust first ( I hate soggy bottom), it up to you though.
Do make sure that the filling is strained of its gravy before you pour over the crust.
Sprinkle generously with the choice of your cheeses and bake the pie at 180 deg cel for 50 min to an hour.
recipe modified from Really Nice Recipe
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