pie

Beef and Vegetable Pie

The whole family will love this hearty beef pie with its crisp shortcrust pastry – perfect meal for winter!

Ingredients:

FOR SHORTCRUST PASTRY

  • 200g plain flour or all purpose flour
  • pinch of salt
  • 110g butter. cubed
  • 2-3 tbsp very cold water

FOR BEEF FILLING

  • 500g beef Chuck Casserole Steak, cut into 2.5cm cubes
  • 2 tbsp olive oil
  • 1/2 small brown onion finely chopped
  • 2 cloves garlic, finely chopped
  • 2 sticks Celery, cut into 1cm pieces
  • 2 medium Carrots, peeled, cut into 1cm pieces
  • 1 sprig fresh thyme
  • 2 x 400 g cans Whole Peeled Tomatoes
  • 1 cup beef Stock
  • 1/2 cup water
  • 1/4 cup balsamic vinegar

Instructions:

FOR SHORTCRUST PASTRY

  1. Place the the flour, butter and salt into the bowl of the processor.
  2. Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid over mixing if you can
  3. Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball.
  4. Wrap the pastry in Clingfilm / plastic wrap and chill.

FOR BEEF FILLING

  1. Preheat oven to 170

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