Beef pie

By Drum Digital
27 July 2016

Who doesn’t like pie? This hearty beef one is sure to be a winner.

By Hope Malau

Serves: 4-6

Preparation: 15 min

Cooking: 1 hour 50 min

15 ml (1 T) oil

500 g beef goulash

45 ml (3 T) flour

750 ml (3 c) strong beef stock, hot

4 sprigs thyme

30 g butter

1 onion, finely chopped

2 garlic cloves, finely chopped

250 g mushrooms, finely chopped

500 g all butter puff pastry

1 egg

  1. Heat the oil in a large, heavy-based saucepan. Season the beef, then fry in batches over high heat until golden-brown all over. Remove each batch as they finish cooking.
  2. Once all the beef is browned, return it to the pan, add the flour and stir to coat. Add the stock and 2 thyme sprigs. Bring to a simmer. Lower the heat, cover and cook for about 1½ hours until the beef is really tender. Add a little water if it gets too dry.
  3. Meanwhile, melt the butter in a frying pan over medium-low heat, add the onion, garlic and remaining thyme and fry until softened. Add the mushrooms, turn up the heat and fry until there is no moisture left in the pan. Add the mixture to the beef.
  4. Roll out the puff pastry. Place the filling in the centre of 1 sheet and brush the edges of the pastry with beaten egg.
  5. Top with the other pastry sheet and crimp the edges together using a fork. Brush the pie with egg and bake for 20 minutes, or until golden.

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