Beef and red wine pot pie



INGREDIENTS
1kg chuck beef or beef shin
2 tbsp flour
2 tbsp vegetable oil
2 carrots, diced
4 garlic cloves, crushed
4 anchovy fillets, chopped
100g tomato paste
4 bay leaves
Sea salt and pepper
250ml red wine
250ml water
2 tbsp parsley, chopped
1 tbsp parmesan, freshly grated
1 packet puff pastry, thawed
1 egg, beaten
METHOD
■Heat oven to 150C. Cut beef into large bite-size chunks, trimming off fat. Toss meat in seasoned flour. Heat oil and brown meat. Place in a heatproof casserole dish with carrots, garlic, anchovy fillets, tomato paste, bay leaves, salt and pepper. Add red wine and water and toss; the meat should be just covered. Cover and bake for four hours. If too runny, bake for the final 30 minutes uncovered. This can be done a day or two beforehand.
■Heat oven to 200C. Shred meat. Mix with parsley and parmesan. Lay pastry on a floured surface. Place a pie dish or ovenproof bowl upside-down on top. Cut four circles one centimetre larger than the rim. From remaining pastry, cut a few one-centimetre-wide strips. Lightly oil each bowl. Fill with meat. Press pastry strips around rim and brush with beaten egg. Place pastry lids on top. Press firmly to seal. Trim if necessary and brush with beaten egg. Bake for 25 minutes or until golden.
■If you want to serve with roasted tomatoes, bake them alongside.
Serves 4

Beef and red wine pot pie




INGREDIENTS

1kg chuck beef or beef shin

2 tbsp flour

2 tbsp vegetable oil

2 carrots, diced

4 garlic cloves, crushed

4 anchovy fillets, chopped

100g tomato paste

4 bay leaves

Sea salt and pepper

250ml red wine

250ml water

2 tbsp parsley, chopped

1 tbsp parmesan, freshly grated

1 packet puff pastry, thawed

1 egg, beaten

METHOD

■Heat oven to 150C. Cut beef into large bite-size chunks, trimming off fat. Toss meat in seasoned flour. Heat oil and brown meat. Place in a heatproof casserole dish with carrots, garlic, anchovy fillets, tomato paste, bay leaves, salt and pepper. Add red wine and water and toss; the meat should be just covered. Cover and bake for four hours. If too runny, bake for the final 30 minutes uncovered. This can be done a day or two beforehand.

■Heat oven to 200C. Shred meat. Mix with parsley and parmesan. Lay pastry on a floured surface. Place a pie dish or ovenproof bowl upside-down on top. Cut four circles one centimetre larger than the rim. From remaining pastry, cut a few one-centimetre-wide strips. Lightly oil each bowl. Fill with meat. Press pastry strips around rim and brush with beaten egg. Place pastry lids on top. Press firmly to seal. Trim if necessary and brush with beaten egg. Bake for 25 minutes or until golden.

■If you want to serve with roasted tomatoes, bake them alongside.

Serves 4



Beef and red wine pot pie



INGREDIENTS
1kg chuck beef or beef shin
2 tbsp flour
2 tbsp vegetable oil
2 carrots, diced
4 garlic cloves, crushed
4 anchovy fillets, chopped
100g tomato paste
4 bay leaves
Sea salt and pepper
250ml red wine
250ml water
2 tbsp parsley, chopped
1 tbsp parmesan, freshly grated
1 packet puff pastry, thawed
1 egg, beaten
METHOD
■Heat oven to 150C. Cut beef into large bite-size chunks, trimming off fat. Toss meat in seasoned flour. Heat oil and brown meat. Place in a heatproof casserole dish with carrots, garlic, anchovy fillets, tomato paste, bay leaves, salt and pepper. Add red wine and water and toss; the meat should be just covered. Cover and bake for four hours. If too runny, bake for the final 30 minutes uncovered. This can be done a day or two beforehand.
■Heat oven to 200C. Shred meat. Mix with parsley and parmesan. Lay pastry on a floured surface. Place a pie dish or ovenproof bowl upside-down on top. Cut four circles one centimetre larger than the rim. From remaining pastry, cut a few one-centimetre-wide strips. Lightly oil each bowl. Fill with meat. Press pastry strips around rim and brush with beaten egg. Place pastry lids on top. Press firmly to seal. Trim if necessary and brush with beaten egg. Bake for 25 minutes or until golden.
■If you want to serve with roasted tomatoes, bake them alongside.
Serves 4

Beef and red wine pot pie




INGREDIENTS

1kg chuck beef or beef shin

2 tbsp flour

2 tbsp vegetable oil

2 carrots, diced

4 garlic cloves, crushed

4 anchovy fillets, chopped

100g tomato paste

4 bay leaves

Sea salt and pepper

250ml red wine

250ml water

2 tbsp parsley, chopped

1 tbsp parmesan, freshly grated

1 packet puff pastry, thawed

1 egg, beaten

METHOD

■Heat oven to 150C. Cut beef into large bite-size chunks, trimming off fat. Toss meat in seasoned flour. Heat oil and brown meat. Place in a heatproof casserole dish with carrots, garlic, anchovy fillets, tomato paste, bay leaves, salt and pepper. Add red wine and water and toss; the meat should be just covered. Cover and bake for four hours. If too runny, bake for the final 30 minutes uncovered. This can be done a day or two beforehand.

■Heat oven to 200C. Shred meat. Mix with parsley and parmesan. Lay pastry on a floured surface. Place a pie dish or ovenproof bowl upside-down on top. Cut four circles one centimetre larger than the rim. From remaining pastry, cut a few one-centimetre-wide strips. Lightly oil each bowl. Fill with meat. Press pastry strips around rim and brush with beaten egg. Place pastry lids on top. Press firmly to seal. Trim if necessary and brush with beaten egg. Bake for 25 minutes or until golden.

■If you want to serve with roasted tomatoes, bake them alongside.

Serves 4



Posted 2 years ago & Filed under beef, wine, pot pie, food, 524 notes

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    It was very delicious! We’ll be having this again. Maybe try the slow cooker instead of the oven (with less liquid)
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    I am trying to make this for dinner, although I am terrible with pie sorts of pastries. Hopefully having prepackaged...
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