Beef Pie | Everyday Gourmet S8 E42

[lifesgreat]

That looks lovely! I've just mastered boiling an egg! Am getting better at cooking though! :)

[DarkToleSon]

Guys. I made this the other day and it was absolutely by far the best pie I've ever eaten. You all HAVE to try this!

[gazgazgaz]

I told lots of time to flatmates never use any metal tongs or spoons on non stick pans but they never listen.Never ever.

[wholiddleolme]

Oh to die for, what a pie should be. Sure beats 4 & 20, Mrs Macs, Balfours, Herbert Adams etc slop pies.
When i get a pie from the shop/baker they always ask 'Do you want sauce on it?' to which i always respond ' Why is there something wrong with the pie?' Then you see the cogs turning behind their eyes. lol

[Hockeyfan]

Hello from Canada.
Was browsing beef pot pie recipes and found this one as well. A great recipe indeed and thanks for sharing. Cheers.

[fredgrove]

I hope you used Lea & Perrins Worcester Sauce, 'cos if it ain't Lea & Perrins, it ain't Worcester Sauce.

[WageSlave_]

Living in the US I miss a good meat pie.

[anthonylucchese]

The choice of meat picked for this pie which is chuck makes this meat pie very tender! Excellent presentation by this young chef !


Anthony Joseph Lucchese

[suztv]

Trying this recipe out right now, however the stew did not reduce as much as what's shown in the video. As a matter of fact it barely reduced down at all. I think it might be a few things that are off on the written recipe - namely the amount of flour used and amount of time for the reduction both before and after adding wine. Waiting for it to cool down to see if that might thicken it more. Which other cooks might want to be aware of - letting the stew cool down to room temperature will add another half hour to the recipe.

[LidiaUdrija]

Made it today so yum. Omitted the pork and the tomato paste. Still perfect

Ingredients

2 tbsp extra virgin olive oil

1kg beef chuck steak, sinew removed and cut into 5cm chunks
Salt and pepper
1 large onion, finely chopped 
1 stalk of celery, finely chopped 
1 carrot, finely chopped
3 clove garlic, finely chopped
4 sprigs thyme
150g speck or pancetta, cut into lardons
¼ tsp ground clove
2 tbsp tomato paste
1 tbsp Worcestershire sauce 
1 ½ tbsp plain flour
250ml red wine
250ml port
1L beef stock
100g button mushrooms, cut in 4
1 sheet of store-bought puff pastry

1 sheet of store-bought shortcrust pastry
1 egg, lightly whisked 

Method

Preheat the oven to 200°C.

Heat 1 tablespoon of oil in a large casserole or heavy based pan over a medium to high heat. Season the meat with salt and pepper and seal on all sides. Set meat aside on a plate.

Heat the remaining oil in the same pan and cook the onion, celery, carrots, garlic, thyme and speck for 5 minutes or until just coloured. Stir in the ground clove, tomato paste, Worcestershire and cook for another minute.

Return the meat and any juices to the pan and toss to coat. Add flour, stir well, and cook off for 1-2 minutes. Pour the wine and port into the pan and bring to the boil, stirring and scraping any bits from the bottom.

Add the stock and mushrooms. Cover with a piece of baking paper with a small hole in the middle (a cartouche) and then a lid and cook on a low heat for 1½ hours or until the meat is tender. Once the meat is cooked remove from the pan and roughly shred with two forks. Discard the thyme sprigs and bring the sauce to the boil to thicken. Turn the heat off and fold through the meat. Let cool a little.

Grease a 24cm (approx.) pie dish with a little oil. Line base and sides with shortcrust pastry and cut off excess around the edges. Line with a piece of baking paper and fill with uncooked rice or pulses to weigh down. Bake in the oven for 15 minutes. Remove paper and rice/beans and cook for a further 10 minutes. 

Pour the meat into the cooked shortcrust pastry shell and press down, then top with the puff pastry and trim excess. Press the edges down with a fork to seal. Brush with the egg and cut a small slit in the centre. Bake in the oven for 30-35 minutes or until golden brown.

[davetong]

How did you reduce the liquids by that much in just 1.5hrs with 2 layers of cover over the liquid?

[Klaudiusian]

what the hell is " mirapoire " [ I'm guessing the spelling]. I speak french but don't recognise this word < if indeed it is french

[heathersuggs]

Thank you, Justine, for this excellent recipe! I tried it this afternoon/evening. It took a bit of time, but well worth the effort. My husband loved it! I did too. Blessings!!!

[bolitabolitabolita]

I'm cooking this recipe right now and the sauce tastes amazing, however you will definitely need more than 1.5 hours to reduce the liquid... currently 3 hours in and still not as thick as in the video, even after removing the lid and baking paper after 1.5 hours. So just plan for more reducing time!

[danielleettango]

I had something liké this at dinner thé first Time I was in England. I didn't forgot it.

[merryhunt]

I'm sure this is delicious, but how much does it cost by the time I buy port, wine, stock in a carton, a ready-made crust and puff pastry? Plus, chuck used to be an economical cut of beef, but now all beef is expensive. I'm afraid this recipe is no longer for Everyday.

[andreah]

"...we don't want to leave any of that gorgeous sauce", proceeds to leave lots of sauce behind in the pan 🤦‍♀🤔

[MickyBellRoberts]

Hi I just subscribed, awesome channel. I make lots of pies as well.

[theMick]

Looks amazing! So does the beef pie! TBH the accent is the kicker!

[Me-llig]

I made one as well. Got it from Tescos for 74p Eastmans pie. Stuck it in the microwave for about 30 seconds, consumed it in 30 seconds. Lovely.