Saturday, July 22, 2006

Beef and Red Wine Pie Recipe

Beef Filling Recipe

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

1kg beef, diced (we used round steak)
1-2 tablespoons oil
1 onion, finely chopped
1 clove garlic, peeled and crushed
1 tablespoon plain flour
2 tablespoons tomato paste
500ml (2 cups) red wine
500ml (2 cups) beef stock
1 bay leaf
Salt and pepper

Heat oil in a large, heavy-based saucepan over medium heat. Brown about one third of the beef at a time so as not to overcrowd the pan. Set browned meat aside.

Add onion to the saucepan and saute until softened. Add garlic and flour and cook for a minute, stirring and scraping any brown bits off the bottom of the saucepan. Add remaining ingredients and return beef (and any juices) to pan. ©

Cover saucepan and reduce heat. Simmer for about 1 ½ hours until beef is tender, stirring occasionally. If the filling mixture is too liquid toward the end of the cooking time, uncover the saucepan to reduce the sauce.

Remove bay leaf and transfer filling to a pie dish (about 1.5 litre capacity), or a number of small ramekins if you would prefer individual pies (pictured above).

Roll pastry out between sheets of baking paper. Cover pie/s and trim excess pastry.

Brush pastry with egg and make a few slits in the top of the pie/s. Bake at 180 degrees Celsius for 30 minutes, or until the pastry is golden.

Potato Pastry Recipe
200g (1 1/3 cups) self-raising flour
Pinch salt
150g butter
200g mashed potato, cooled
Beaten egg, to brush top of pie

Sift flour and salt into a large bowl. Rub in butter, add potato and mix until pastry forms a ball. Cover and refrigerate for 30 minutes.


Anonymous Anonymous said...

These were delicious - I made them for a dinner party. Suggest using a drip tray under them as they leaked a bit. My friend was allergic to onions so I used mushrooms instead and this worked well.

19/9/06 3:52 pm  
Anonymous Anonymous said...

Unfortunately I covered my recipe in meat juice whilst cooking, so I'm back to print another copy.

The pies were yummy! The recipe made enough (3 large rammikins and 2 small rammikins) to feed our family. Instead of reducing the filling at the end, I thickened it by adding a little cornflour mixed with water.

I'll definately be trying this recipe on some friends, but will remember to double the ingredients. Thank you.

6/3/07 9:04 pm  
Anonymous Anonymous said...

Ohhh thank you! This one impressed the in-laws. Phew!

20/3/07 10:18 am  
Anonymous Anonymous said...

This was great, even the kids loved it! We added some basil and lemongrass to improve the taste and used ready made puff pastry brushed with egg yolk (no whites).

27/5/07 7:34 pm  
Anonymous Anonymous said...

Any reason why the puff pastry was brushed with just egg yokes (no whites)??

8/6/07 6:32 pm  
Anonymous Anonymous said...

Great recipe! Will be making this one lots more. The meat was tender and the gravy rich. Yummy! Everyone loved the potato pastry too -- will be using this on other pies.

11/6/07 5:48 pm  
Blogger mili said...

simply superb. Next time I will put a mash potato top (shepherd pie top) to mop up the yummy gravy.

22/6/07 6:19 pm  
Anonymous Anonymous said...

This mashed potatoe pastry is wonderful! It didn't quite stretch enough to meet all the corners of the pie dish - buy then it expanded as it was cooking! Its delicious! LD

20/8/07 11:53 pm  
Anonymous Anonymous said...

The pastry is wonderful! This recipe would suit any occassion.

20/8/07 11:57 pm  
Anonymous Anonymous said...

Absolutely beautiful, thankyou

26/8/07 10:08 am  
Blogger Jess Joseph said...

Can we add mushrooms to the recipe? How would you recommend cooking it?

27/5/08 4:44 pm  
Anonymous Anonymous said...

This recipe was exactly what I was after, thanks. Just wondering if you could make the pastry ahead of time.

5/6/08 4:20 pm  
Anonymous Anonymous said...

Just curious how many small pot pies this recipe makes? Thanks.

25/6/08 12:27 pm  
Anonymous Anonymous said...

This is a fantastic recipe it came out beautiful and smelt so good. Hubby loved it and my little boy did to
Thank you

30/6/08 4:08 pm  
Blogger Amanda and Debbie said...

To the person who asked about making the pastry in advance: We haven't made the pastry in advance but think that you could store it in the refrigerator for a few hours at least. We recommend storing the pastry tightly covered in plastic wrap. The beef filling could be cooked a day in advance and stored in a covered container in the refrigerator.

To the person who asked how many pies the recipe makes: If you use 1 1/4 cup capacity ramekins, this recipe should yield about five pies.

4/7/08 4:31 pm  
Anonymous Anonymous said...

Absolutely divine!! My husband thinks I am a genius (thank you!!)..
There was way to much liquid for me and I don't like to use thickeners.. so the second time around I will double the meat quantity and half the liquid.. also added mushrooms which probably accounts for the excess liquid.. totally YUMMY dish though and the pastry is fabulous!!

7/7/08 8:47 pm  
Anonymous Anonymous said...

Absolutely delicious. My 6 year old grandson asked for seconds and wanted the leftovers for dinner the next night and declared that Nonna is the best cook. Thank you. I love your web site and have told so many friends that I have lost count. EVERY recipe great. Karen B

10/7/08 9:20 pm  
Anonymous Anonymous said...

Great flavour but way too much liquid - reduced by half and added a thickener.

15/9/08 5:15 pm  
Anonymous Anonymous said...

This was SO delicious! The first meal my boyfriend and I have cooked together, we made it for his parents and they loved it! Will definitely make it again.

To anyone who's wondering - use chuck steak. This confused me a little as I'd never made pies before, but chuck was good. And puff pastry works - the potato pastry sounds great but we just didn't have time.

Also to those saying there was too much liquid - definitely wasn't the case for us, but we removed the cover from the dish after an hour and let it reduce for the remaining half-hour.

Thanks again, this was wonderful.

25/10/08 3:04 pm  
Anonymous Anonymous said...

Absolutely delicious! I've made this a few times now for dinner parties and it's gone down a treat.

12/11/08 7:05 am  
Anonymous Anonymous said...

Hi How many potatoes is 200g?


7/12/08 11:36 am  
Blogger Amanda and Debbie said...

To obtain 200 grams of mashed, cooked potato, we start with about 260 grams of raw, unpeeled potato (about 2 medium potatoes).

16/12/08 12:01 pm  
Anonymous Anonymous said...

Hi girls,

Just wondering if I can substitue anything for the red wine? More stock perhaps, or white wine instead? Any ideas are appreciated.

4/1/09 12:16 pm  
Blogger Amanda and Debbie said...

Hi Kelly

Red wine is a major contributor to the flavour of the pie, so we wouldn't recommend omitting it from the recipe. We would be more inclined to omit the wine from our beef casserole recipe and use the casserole as a pie filling.

15/1/09 11:07 pm  
Anonymous Anonymous said...

i had one veeery happy hubby! the best pie ever!!! thank u girls.

26/4/09 1:47 pm  
Anonymous MB said...

This is absolutely gorgeous!! I normally halve the recipe and then add 250g of sliced, ccoked mushrooms. Yum! Nothing cheers my husband up like the thought of a steak pie. (we normally use fillet steak to make it extra delicious)

I'm also using the potato pastry with other dishes now because it's so good.

The amount of liquid you are left with at the end depends (at least for me!) very much on the type of pan you use. I use a really big pan, so if I'm doing half a recipe I tend to end up with less liquid than if I do a full recipe, because the surface area is so big. But then it's easily rectified by turning up the heat at the end and cooking it uncovered for a bit to reduce the liquid! I've also used some cornflour in a pinch to thicken the sauce a little.

8/5/09 2:56 pm  
Anonymous caroline said...

really delicious, the pastry was superb

16/5/09 2:04 pm  
Anonymous Anonymous said...

This looks really fantastic!

I'm going to use it to impress my German hubby and friends. That and I'm craving a good steak pie.

A quick question though: Is the pastry suitable to use as a base layer as well or would it go all mushy and fall to pieces? I'd like to make fully enclosed pies to turn out on the plate.

Thanks a lot and keep up the good work! :o)

Kiwi in Switzerland.

9/6/09 11:59 pm  
Anonymous Anonymous said...

Can you suggest a substitute for egg yolk to brush on the pastry? (My daughter has an egg allergy).

Thanks for the great recipes, what a fantastic site!

2/7/09 7:19 am  
Blogger Amanda and Debbie said...

You could omit the egg without replacing it with anything.

13/7/09 3:52 pm  
Anonymous April said...

I've just finished cooking this delicious pie!

I also added mushrooms to the recipe for my fungus loving fiance, but didn't have any beef stock so substituted it with tomato puree and a cup of chicken stock. I simmered it uncovered and was left with a deliciously thick, rich and deep sauce without using flour at the start or adding thickeners.

The pastry is fantastic - thank you!

2/9/09 3:05 am  
Blogger mammahippo said...

Delicious! I invited my parents over for dinner and we all loved it and finished it all. I found the amount of liquid just right. I also used puff pastry as I was running out of time to make the potato pastry. Will definitely make again.

25/5/10 9:43 pm  
Blogger Dioni0111 said...

Hi Amanda
I love this recipe as does everyone i have cooked it for! I would like to make individual ramekins next time and just wondered if the quantity is to serve 4 or 6? many thanks

2/6/10 12:52 pm  
Blogger Dioni0111 said...

hi Amanda
can you tell me if the quantities are for 4 or 6? also, can you recommend accompaniments? thanks again

2/6/10 12:58 pm  
Anonymous Anonymous said...

DELICIOUS recipe !!! even better putting everything in the slow cooker.. turn it on when u leave for work and dinner is almost ready when u get home :)
yummy recipe thankyou !!!

12/1/11 11:04 am  

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