A staple dinner that can be made in so many ways. You can do a large pie or individual small pies. It can be a great way to use leftovers or you can do it using all fresh ingredients. You can cook it on the stove,in the oven or in the slow cooker then assemble it and finish off in the oven as this recipe suggests but its totally upto you. Its also a very economical dish as you can use a cheaper cut of beef and bulk it out with veg,lentils etc.This step by step guide will help you make this at home for the family. Why not give this a try and let us know how you get on with this recipe as we love to hear your thoughts.
Add the flour, garlic granules and S&P to a plate. Stir through till combined.
Take the stewing beef out of the fridge and pat dry with kitchen roll. Cut into 1"sq pieces if it's not already done and add to the plate of flour
Toss the beef in the flour till it's coated
Heat 1 tbsp of oil in a pan on a med/high heat and add the beef
Fry till the beef has coloured and seared but not cooked. Remove from the pan and set aside
Heat the remaining oil in the pan and add the sliced onion
Fry till soft and caramelised
Add the mushrooms and garlic and fry till soft
Add the onions to the slow cooker along with the mushrooms, carrots,herbs,mustard and stock
Add the beef. Put the lid on and cook for 6-8hrs on low.
Once cooked, remove from the slow cooker and add the pie filling to a deep pie dish or individual dishes.
Allow to cool
Meanwhile roll out the puff pastry and cut to the size of your pie dishes, fold it over and roll out again.
Brush the pastry with the beaten egg. Chill in the fridge for 15-30 mns
Heat the oven to 200°c and bake the pastry for 20mns or till it has risen and golden.
Carefully slide the pastry casing onto the filled pie dishes and cook for a further 10mns
Serve hot.Spoon over any remaining gravy and serve with buttered New Potatoes and mixed veg.
You can add the pastry directly onto the pie filling and bake but I prefer to bake it blind so the pastry isn't soggy.
I've added veg to bulk out the pie but this is optional.
You can also add lentils to bulk it out furtherl
Add sausages to bulk it out too.
Ingredients
Directions
Add the flour, garlic granules and S&P to a plate. Stir through till combined.
Take the stewing beef out of the fridge and pat dry with kitchen roll. Cut into 1"sq pieces if it's not already done and add to the plate of flour
Toss the beef in the flour till it's coated
Heat 1 tbsp of oil in a pan on a med/high heat and add the beef
Fry till the beef has coloured and seared but not cooked. Remove from the pan and set aside
Heat the remaining oil in the pan and add the sliced onion
Fry till soft and caramelised
Add the mushrooms and garlic and fry till soft
Add the onions to the slow cooker along with the mushrooms, carrots,herbs,mustard and stock
Add the beef. Put the lid on and cook for 6-8hrs on low.
Once cooked, remove from the slow cooker and add the pie filling to a deep pie dish or individual dishes.
Allow to cool
Meanwhile roll out the puff pastry and cut to the size of your pie dishes, fold it over and roll out again.
Brush the pastry with the beaten egg. Chill in the fridge for 15-30 mns
Heat the oven to 200°c and bake the pastry for 20mns or till it has risen and golden.
Carefully slide the pastry casing onto the filled pie dishes and cook for a further 10mns
Serve hot.Spoon over any remaining gravy and serve with buttered New Potatoes and mixed veg.
You can add the pastry directly onto the pie filling and bake but I prefer to bake it blind so the pastry isn't soggy.
I've added veg to bulk out the pie but this is optional.
You can also add lentils to bulk it out furtherl
Add sausages to bulk it out too.