Recipe for a Cheesy Beef Pie enveloped in homemade pastry – yum!
For the filling:
3 Tbsp olive oil
500g mix portabellini and brown mushrooms
500g beef shin
1 Tbsp PnP ground star anise
PnP Soup mix: 2 carrots, 1 potato, celery, 1 turnip, parsley.
3 sprigs thyme
1 Knorr beef stock pot,
1.5 L boiling water
salt and pepper
100g mature cheddar cheese, grated
For the pastry:
170g cold butter, cubed
80g beef suet, finely grated
150ml ice cold water
1 small egg, beaten
Slice the mushrooms cook them in a pot with the butter. Cook for 10 minutes. Pour the juices out and set aside. Cook for a further 5 minutes, until dry.
Chop the celery stalk, and its leaves. Peel and thinly slice the potato and the turnip. Peel and chop the carrots and chop the beef shin into roughly 2cm cubes. Coat the cubed beef and bones with the flour.
Remove the mushrooms from the pot. Turn heat to high and add the olive oil. Add meat and bones and brown well for 5-10 minutes. Scrape the bottom often to prevent burning. Add the Star anise and the remainder of the flour. Cook for a further minute.
Add the reserved mushroom juice, the boiling water and the stock pot. Add thyme, parsley, celery and leaves, carrots, and sliced potato and turnip.
Cook for 5 minutes then remove the sliced potatoes and turnips and set aside. Continue to simmer on a medium boil for 25 minutes. Bring to boil for 15 minutes to thicken. Season well, and remove the bones and leave to cool.
For the pastry:
Make the pastry while the pie filling cooks.
Sift flour and salt together. Cut butter into cubes and add. Rub in so only half the butter is finely rubbed in. Finely grate in the beef suet. Add cold water and mix. Turn onto a surface and combine to make a dough, incorporating the flour from the bowl. When combined, roll out into a rectangle. Use extra flour if sticking.
Fold each side in and fold in half. Flatten out again into a rectangle. Repeat twice and leave in the fridge for 30 minutes. Preheat the oven to 190°C.
To make the pie:
Gently roll out the pastry to 1/2cm thick. Place the pie dish ontop and cut around for the bottom. Roll out again and cut out the pie top, using the dish, but give an extra 2cm around the sides. Line the pie dish with the bottom pastry and bake in the oven until light brown on the bottom, about 15 minutes. Layer the potato and turnip slices on the bottom of the pie, add the beef mix, layer on the mushrooms. End with a layer of grated cheddar.
Add the pie pastry top and glaze with beaten egg. Turn oven down to 180°C and bake for 30 minutes.
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Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson