Beef and Red Wine Pie

Prep time: 30 minutes

Cook time: 2 hours 30 minutes

Serves: 6 People

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!

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  • 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
  • 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


  • 1)

    Finely dice chorizo.

  • 2)

    Put into pot on low heat with a knob of butter.

  • 3)

    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.

  • 4)

    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.

  • 5)

    Put the lid back on and throw in another knob of butter.

  • 6)

    Roughly chop the remaining carrots into chunks and set aside.

  • 7)

    Prep the meat by putting a pan on low and cutting it all into chunks, leave any meat on the bone to cook.

  • 8)

    Once the spice mix has been in the pot for approx 10 mins add your wine and mix.

  • 9)

    Turn the pan up to high, add some olive oil and brown/seal the meat in parts.

  • 10)

    Add meat to the pot once browned.

  • 11)

    Add stock and chunky carrots in and mix.

  • 12)

    Place lid back on and turn up to medium heat.

  • 13)

    Once the pot has come to a simmer or boil turn down to low and leave to cook with lid on.

  • 14)

    After an hour, take the lid off and continue to cook on a low heat.

  • 15)

    After 2.5 hours the meat should be falling away from the bone. Use a fork to strip any remaining meat from bone.

  • 16)

    For last half hour increase heat to high to encourage evaporation of liquid.

  • 17)

    Preheat oven to 180C.

  • 18)

    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.

  • 19)

    Cut pastry into even strips and layer on top in your desired pattern.

  • 20)

    Trim off edges around the rim of the dish.

  • 21)

    Paint with whisked eggs and with the tip of your knife poke a hole in the middle of the pie to let air out.

  • 22)

    Put into oven.

  • 23)

    Take it out right as the edges of the pie start to burn. Ours took approx 30mins.

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