- Prep Time:15 mins
- Cook Time:120 mins
Traditional Beef Pie
Ahhh, the humble beef pie is one meal that’s hard to overlook when the weather starts to turn. In this version, flaky pastry gives way to a juicy beef filling packed with peas and carrots, which we’ve thrown in to amp the vegie count. Grab a fork and dig in!
Original recipe by LEGGO’S | 10.5.16
+1 1 CAN (420g) EDGELL PEAS AND CARROTS
- 750g chuck steak, cubed
- 2 tablespoons seasoned flour, for dusting
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon fresh thyme leaves
- 140g tub Leggo’s Tomato Paste
- 1 cup red wine
- 1 cup beef stock
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly beaten, for glazing
Toss beef in flour to coat well. Heat 1 tablespoon oil in large saucepan over high heat. Add beef in batches and cook for 5 minutes or until well browned on all sides. Remove from saucepan and set aside while cooking remaining beef with additional oil as required.
Add onion, garlic and thyme, sauté for 2-3 minutes or until softened. Add Leggo’s Tomato Paste and cook for 1 minute, stirring continuously. Pour in wine and simmer for 10 minutes or until reduced by half. Return beef to saucepan and stir in stock. Season to taste. Reduce heat to low, cover and simmer for 90 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
STIR THROUGH DRAINED EDGELL PEAS AND CARROT.
Spoon into a 25cm pie dish. Place pastry over the filling and press the edges down to seal. Pinch pastry edges to create a decorative finish. Brush with egg. Bake in a preheated oven at 180°C for 15-20 minutes or until pastry is golden brown.
If wanting a fully encased pie, line the pie tin with a sheet of shortcrust pastry first, spoon in filling and cover with puff pastry, trim and seal edges. Cook on classic setting (base element only) for 10 minutes then switch to fan forced for another 10 minutes.