Ingredients
⅓ cup plain flour
1 salt and pepper
2 tbsp vegetable oil
900g chuck steak
diced (you can buy it diced from butchers)
1½ cups carrot
peeled and medium dice
½ cup celery
medium dice
5 shallots
peeled and cut into three
2 cloves garlic
chopped
1 tbsp tomato paste
1½ cups red wine
(I used a cleanskin shiraz)
½ cup Chicken Liquid stock
3 sprigs rosemary
2½ cups plain flour
for pastry
1 cup unsalted butter
melted, for pastry
2 milk
for pastry
1 Pinch salt
for pastry
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 medium bowl
- 1 large frying pan
- 1 wooden spoon
- 1 roasting tray
- 1 foil
- 1 23cm pie dish
- 1 cooking spray
- 1 fork
- 1 rolling pin
Instructions
- Preheat oven to 190C.
- In a medium bowl mix together flour, salt and pepper. Dredge the diced steak in the flour mixture and shake off any excess.
- Heat a large frying pan until very hot. Add half the oil and brown the meat (you will need to do two batches for best results).
- Once the meat is all browned, heat the frying pan on medium heat, add the remaining oil and saute carrot, celery, shallots and garlic.
- Add tomato paste and saute for a further 1-2 minutes, mixing with a wooden spoon.
- Add wine and stock then bring to the boil, throw in rosemary sprigs.
- Place browned meat in a roasting tray and pour over the vegetables and stock.
- Cover with foil and place in the oven for an hour and a half.
- After this time, turn off the oven and leave the pan in the cooling oven for a further 30 minutes. Remove and cool.
- When ready to assemble, preheat oven to 190C and spray a 23cm pie dish with cooking spray.
- To make the dough, sift flour and salt into a medium bowl.
- With a fork, mix together butter and flour to form dough – just before it all comes together, add the milk.
- Use your hand to bring the dough together into a ball.
- Sprinkle a little flour onto a clean surface. Split the dough in half and press both halves into a disc shape.
- Place one disc on the floured surface, dust a rolling pin with flour and begin to roll out pastry. Place it into the pie dish and push it gently into place. Neaten up the sides and add the cold meat mixture.
- Roll out the remaining disc of dough and place on top of the pie dish.
- Cut off any excess dough then brush the top of the pastry with an egg wash (egg mixed with a little milk); using a fork, press the edges of the pie down to secure.
- Place in the fridge for 15 minutes so the dough can firm up.
- Bake in oven for 45 minutes or until golden brown.
- Remove from oven and rest for ten minutes before serving.
Notes
Tip
I made the mixture a day ahead so I could put it in the pie crust cold as I find the pie works best when everything is the same temperature – putting the mixture in the fridge to cool will have the same effect.
Tip
This pastry needs to be rolled straight away because of the butter content.
Variation
If making pastry is not your thing, then pop down to you local supermarket and buy some ready-to-go shortcrust pastry because the beef mixture is worth it!
Storage
You can freeze leftovers.
