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
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 30 minutes
- Cook time: 2 hours 30 minutes
- Total time: 3 hours
- Serves: 6 People
Ingredients
- 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
Method
- 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.