We technically used venison but we know beef casserole cuts are a little more readily available! A great recipe to use the vegetables left in your fridge, good for freezing too!
Beef and Red Wine Pie
Prep time: 30 minutes
Cook time: 2 hours 30 minutes
Serves: 6 People
- Prep time: 30 minutes
- Cook time: 2 hours 30 minutes
- Total time: 3 hours
- Serves: 6 People
- 2 kg Casserole meat, We used venison (shank, neck, heart) – could use beef (ossobuco, cheek, chuck)
- 100 g Chorizo, Could use bacon, speck or just replace with olive oil butter
- 2 Onions
- 5 Carrots
- 5 stems Celery
- 4 cloves Garlic
- 1 small handful Rosemary
- 1 Lemon
- Black pepper
- 2/3 bottle Red wine
- Olive oil
- 1 L Stock (we used chicken)
- 4 sheets Puff pastry
- 2 Eggs
Finely dice chorizo.
Put into pot on low heat with a knob of butter.
Finely dice onions, 2 out of your 5 carrots and your celery, then add all to the pot on low heat with lid on to sweat down.
Roughly chop garlic and rosemary and put into bowl with zest of one lemon and a heaped tablespoon of cracked pepper. Then add to the pot once onions etc have been cooking for approx 10 mins and are becoming translucent.
Put the lid back on and throw in another knob of butter.
Roughly chop the remaining carrots into chunks and set aside.
Prep the meat by putting a pan on low and cutting it all into chunks, leave any meat on the bone to cook.
Once the spice mix has been in the pot for approx 10 mins add your wine and mix.
Turn the pan up to high, add some olive oil and brown/seal the meat in parts.
Add meat to the pot once browned.
Add stock and chunky carrots in and mix.
Place lid back on and turn up to medium heat.
Once the pot has come to a simmer or boil turn down to low and leave to cook with lid on.
After an hour, take the lid off and continue to cook on a low heat.
After 2.5 hours the meat should be falling away from the bone. Use a fork to strip any remaining meat from bone.
For last half hour increase heat to high to encourage evaporation of liquid.
Preheat oven to 180C.
After three hours remove from heat and pour into a pie dish or shallow casserole dish. Make sure the pie mix is not heaped as you don’t want it to touch the pastry.
Cut pastry into even strips and layer on top in your desired pattern.
Trim off edges around the rim of the dish.
Paint with whisked eggs and with the tip of your knife poke a hole in the middle of the pie to let air out.
Put into oven.
Take it out right as the edges of the pie start to burn. Ours took approx 30mins.