Special Occasion Beef, Red Wine and Potato Pie
👋 A recipe for your weekend meal plan when you are entertaining or have a little extra time. Turn a comforting stew into a show-off pie. With a homemade pastry crust and filling packed with chunks of meltingly tender beef, it's sure to impress guests
Method
Based on 8 servings, adjust as needed.
Step 1
If you have time, tip the beef into a large bowl, pour over the wine and chill for 24 hrs before making the pie. Drain. Dry the beef well using kitchen paper, reserving the wine.
Step 2
Chop the onions and carrots. Heat the oven to 160C/140C fan/gas 3. Heat a little oil in a large flameproof casserole dish and brown the beef well in batches, then remove to a plate. Tip the onions into the casserole dish along with the carrots and a drizzle of oil, then cook over a low heat for 5 mins until coloured. Scatter in the flour, stirring until it turns light brown. Add the ketchup.
Step 3
Stir the beef and any juices back into the pan. Pour in the wine, simmer for 5 mins, then pour in the stock. Tie the thyme with the bay using kitchen string, add to the pan, season and bring to a simmer. Cover with a lid and put in the oven for 2 hrs-2 hrs 30 mins, or until the beef is tender (this will depend on the cut). Cool completely – the pie will be better if the filling is fridge-cold. Will keep chilled for two days, or frozen for up to three months.
Step 4
To make the pastry, mix the flour, mustard powder and butter with a large pinch of sea salt in a large bowl, then slowly add up to 250ml ice-cold water, mixing to make a soft dough. (You can use a food processor if you like.) Knead the pastry, then cover and chill for at least 1 hr. Will keep chilled for two days or frozen for up to a month.
Step 5
Peel and finely slice the potatoes and place into a pan of cold salted water, bring to the boil, simmer for 2 mins, then drain. While they’re hot, toss through the butter and set aside. Heat the oven to 220C/200C fan/gas 7 with a baking tray inside.
Step 6
Generously butter a 26-28cm pie dish and dust with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will line the pie dish with an overhang, then line the tin. Tip in the potatoes so they cover the base, then add the beef. The filling should be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round large enough to cover the pie, then lift onto the pie dish. Trim the edges and crimp them together. Brush the top with more of the egg yolk, season with sea salt and cut a hole in the centre using a knife.
Step 7
Put it on the hot baking tray and bake for 40-45 mins until golden. Leave to rest for 10 mins before slicing and serving with blanched kale or any green veg.
- Ingredients
- Based on 8 servings
-
2 Onions, roughly chopped 2x Sainsbury's Onions Loose -
3 Maris Piper Potatoes, peeled and finely sliced 3x Sainsbury's Baking Potatoes Loose -
250g Butter, cold, diced, plus extra for the dish, and 25g melted 1x Sainsbury's British Butter, Salted 250g -
5 stems Thyme 1x Sainsbury's Bunched Thyme 20g -
1tbsp Tomato Ketchup 1x Sainsbury's Tomato Ketchup Sauce 460g -
1 Egg Yolk, freeze the white for another recipe 1x Sainsbury's British Free Range Eggs Medium x6 -
400ml Red Wine 1x Hardys Stamp Merlot Red Wine 75cl -
3 Carrots, cut into large chunks 2x Sainsbury’s Carrots Loose -
1tsp English Mustard Powder 1x Colman's Original English Mustard Powder 57g -
2tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
670g Plain Flour, plus extra for dusting 1x Sainsbury's Plain Flour 1.5kg -
800g Braising Steak, cut into large chunks (shin is a good choice) 2x Sainsbury's British or Irish Extra Lean Diced Beef 500g -
300ml Strong Beef Stock, use 1 stock cube for 300ml water 1x Knorr Stock Pot Rich Beef 4x28g -
3 Bay Leaves 1x Sainsbury's Fresh Packed Bay Leaves -
150g Kale, shreded 1x Sainsbury's Kale 200g