Red wine and steak pie

Recipe from: 22 April 2015
beef, pie, bake, recipes

Ingredients 13
Servings 1
Minutes 00:20


Serving Change
  • olive oil
  • 2
    onions, finely sliced
  • 2
    cloves of garlic, crushed
  • 1
    stick celery, finely chopped
  • 1
    carrot, peeled and finely chopped
  • 1
    sprig rosemary
  • 800
    beef chuck (can also use any stewing meat)
  • 250
    brown mushrooms, quartered
  • 2
  • 500
    red wine
  • 1
    beef stock
  • 250
    puff pastry
  • 1
    egg, lightly beaten



Preheat oven to 160°C.

Heat a little olive oil in a heavy based casserole pan and sauté onions, garlic, celery, carrots and rosemary for a few minutes or until onions are golden brown.
Add beef and mushrooms and sauté until well browned.
Stir in flour and add wine and stock.
Cover casserole with a lid and place in the oven to cook slowly for about 3 hours or until beef is tender and sauce is reduced.
Remove from oven, transfer into a pie dish and allow to cool.
Increase oven temperature to 200°C.
Roll out pastry to ½ cm in thickness and cover the top of the pie. Trim off any excess pastry and press down the edges to seal.
Make a steam hole in the centre by slashing with a sharp knife, then brush the top of the pie with egg wash.
Place in oven and cook for about 25-30 minutes or until pastry has puffed and is golden brown.
Remove from oven and serve hot with steamed green peas.

Recipe reprinted with permission of Source Food.
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