Beef and carrot pie

Beef and carrot pie

By
From
More Home Comforts
Serves
4-6
Photographer
Peter Cassidy

Who doesn’t like a pie? The combination of beef and carrots here is a truly great classic pairing. And as the carrots are lovely and chunky, they won’t disintegrate as they cook with the beef.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
1kg stewing steak, kept in large pieces
2 tablespoons plain flour
sea salt
freshly ground black pepper
2 tablespoons rapeseed oil
2 onions, thickly sliced
200ml ale
400ml beef stock
300g chantenay carrots, cleaned
2 egg yolks, lightly beaten

For the pastry

Quantity Ingredient
250g plain flour, plus extra for dusting
150g cold unsalted butter, diced
1 teaspoon fine sea salt
1 egg

Method

  1. Toss the beef and flour together in a bowl, and season with salt and pepper. Heat a large casserole dish until hot, then add half the rapeseed oil and enough of the beef to just cover the bottom of the casserole. Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef in batches.
  2. Add the onions and fry for 2–3 minutes until just softened, then return the beef to the pan. Add the ale and beef stock, and bring to the boil, season with salt and pepper, then turn down to a simmer and cook for 1½ hours until the beef is just tender.
  3. Stir the carrots into the pan and simmer for another 30 minutes, until the beef and carrots are tender. Check the seasoning and set aside to cool.
  4. While the beef is cooking, make the pastry. Place the flour in a bowl, add the butter and salt, and rub between your fingertips until the mixture looks a little like coarse breadcrumbs.
  5. Make a well in the centre and crack in the egg. Using the tips of your fingers, mix until a sticky dough forms. Tip out onto a floured work surface and knead lightly until smooth. Flatten to about 1cm thick, then cover with clingfilm and place in the fridge to rest for at least 30 minutes.
  6. When the beef is cold, preheat the oven to 200°C.
  7. Spoon the beef into a large pie dish (or, if your casserole dish is shallow enough, keep the beef in its cooking pan). Roll out the pastry on a floured work surface to 5mm thick. Brush the edges of the dish with the beaten egg yolks and lay the pastry over the top.
  8. Cut around the edge, so there is just enough pastry to crimp at the edges, and brush with the remaining egg. Bake for 30–40 minutes, until the pastry is golden and cooked through.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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