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Beef pie

Beef and Red Wine Pie

22 March 2020 By Charlotte Pike Leave a Comment

I made this delicious pie some time ago and promised you the recipe, and here it is. It works really nicely with venison, too. Some of you have been asking for a beef pie recipe for a while, and I think I’ve really cracked it with this one. You can use most cuts of beef if you don’t have chuck steak. Just make sure it’s nicely trimmed. I’ve also included enough pastry to make a bottom and a top. I know this is controversial, but I usually just add a top to my pies (I know, that means it’s technically a casserole with a pastry, not a pie), but that’s how I like it. So you can halve the quantity of the pastry recipe if you like. Any excess will freeze well though. I like to roll it and then freeze it in a sheet. 

Beef & Red Wine Pie
2020-03-22 11:00:45
Serves 6
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1114 calories
76 g
219 g
64 g
49 g
29 g
487 g
548 g
6 g
2 g
32 g
Nutrition Facts
Serving Size
487g
Servings
6
Amount Per Serving
Calories 1114
Calories from Fat 574
% Daily Value *
Total Fat 64g
99%
Saturated Fat 29g
146%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 27g
Cholesterol 219mg
73%
Sodium 548mg
23%
Total Carbohydrates 76g
25%
Dietary Fiber 4g
15%
Sugars 6g
Protein 49g
Vitamin A
97%
Vitamin C
7%
Calcium
7%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil, for frying
  2. 700g diced chuck steak
  3. 20g plain flour, seasoned
  4. 200g smoked bacon, sliced thinly
  5. 25g butter
  6. 2 red onions, peeled and thinly sliced
  7. 3 small carrots, peeled and finely diced
  8. 250ml red wine
  9. 400ml beef stock
  10. 4 sprigs of thyme, leaves roughly chopped
  11. 1 bay leaf
  12. 1 tbsp muscovado sugar
  13. 1-2 tsp Aspall Red Wine Vinegar
  14. For the pastry
  15. 500g plain flour
  16. 125g butter
  17. 125g lard
  18. Pinch salt
  19. Cold water
  20. One large egg, beaten
Instructions
  1. Method
  2. Pre-heat the oven to 150C/Gas Mark 3. Place the beef in a bowl, add the flour and season well with salt and pepper. Heat the oil in a large frying pan or casserole dish and add the beef to the pan. Fry over a high heat until brown. Add the bacon and continue to cook.
  3. Turn down the heat and add the butter, onions and carrots and fry for a couple of minutes. Add the wine, stock, thyme, bay, sugar and vinegar. Stir well, bring to the boil.
  4. Tranfer the filling to an ovenproof casserole dish. Cover and place in the oven for 1.5 to 2 hours. Remove and allow to cool.
  5. Now, make the pastry. Rub the fats into the flour in a large bowl to make breadcrumbs. This can be done very quickly in a food processor. Blend with enough cold water (around 4-6 tablespoons) to make a firm dough. Wrap and chill for 30 minutes.
  6. Pre-heat the oven to 200C. On a floured surface roll out half the pastry to the thickness of a £1 coin. Spoon in the cold pie filling into a pie dish and cover with pastry. Trim the edges and decorate if you wish. Cut a hole in the centre, brush with beaten egg and bake for 35 to 40 minutes until the filling is bubbling and the pastry is a rich, golden brown.
  7. Serve with wilted greens, and potatoes, if you like.
By Charlotte Pike
beta
calories
1114
fat
64g
protein
49g
carbs
76g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Dinner, Recipes Tagged With: Beef and red wine pie recipe, Beef pie, Best pie recipe, Easy pie recipe, Homemade pastry

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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