Beef Pie
Makes / serves: 4–6 portions
Your method, with draft quantities
Method
- Butter black baking dishes or a 23cm pie dish.
- Roll pastry and line base and sides.
- Add cooled filling, cover with pastry lid, seal, vent and egg-wash.
- Bake on a preheated tray at 170°C fan for at least 40 minutes, usually 45–60, until pastry fully cooked and filling piping hot.
Recipe details
Fraser’s black-dish pastry-base method retained; fan setting is a draft assumption.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Beef Stew Filling
6 portions. Use the amount specified in the main recipe.
- 1kg braising beef or brisket, 4cm chunks.
- 2 tbsp oil.
- 1 onion.
- 2 celery sticks.
- 3 carrots.
- 4 garlic cloves.
- 2 tbsp tomato purée.
- 40g flour.
- 500ml beer.
- 500ml beef stock.
- 2 bay leaves.
- 3 thyme sprigs.
- salt and pepper.
- Brown beef in batches.
- Soften chopped vegetables, add garlic and purée, cook 1 minute.
- Stir in flour for 2 minutes, then beer gradually, scraping the pan.
- Add stock, beef and herbs.
- Cover and braise at 140°C fan for 3–4 hours until tender.
- Remove lid near end to thicken.
- Remove herb stalks and bay leaves.
- For pie, reduce to a thick filling then cool.