The great thing about pies is if you have muffin tins, you can use these instead to make many mini pies, and freeze what you don’t eat straight away. Of course, if you prefer a larger, traditional pie, who am I to discourage you Either way, the amount of pastry required for this recipe will depend on how you wish to prepare the pie (as opposed to its filling).
What Will I Need?
1 kg beef, diced
100g pancetta, diced
1 onion, diced
2 cloves garlic, minced
1 large carrot, diced
1 small turnip, diced
2 stalks celery, diced
100g mushrooms, diced
2 tbsp plain flour
1 cup beef stock
3/4 cup tinned diced tomatoes
1/4 cup red wine
1 rosemary sprig
2 bay leaves
salt and pepper to taste
puff pastry, as required
1 egg, beaten
1. In a large pot, cook the pancetta over a medium heat for about 10 minutes or until the fat has melted and rendered.
2. Add the onion, garlic, carrot, turnip, celery and mushrooms and cook for ten minutes or until the onion has started to caramelise.
3. Add the flour and beef and cook for ten minutes or until the beef has coloured.
4. Next, add the stock, wine, tomatoes, rosemary, bay leaves and stir well. Season to taste.
5. Raise the temperature to high, until boiling, and then reduce to low and simmer for one hour or until the gravy has thickened. Remove from heat and set aside to cool.
6. Preheat the oven to 200C.
7. Lightly grease a pie dish (or muffin trays) and then line with puff pastry.
8. Fill the prepared pastry with the beef mix and then cover with a final sheet of pastry, piercing with a fork to allow steam to escape.
9. Glaze the top of the pie with beaten egg.
10. Bake in the hot oven for 20 minutes or until the pastry is crisp and golden.
11. Allow to cool for about 5-10 minutes before serving.