Beefpot Pie
recipe
Beefpot Pie
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Tender chunks of Irish braising beef slowly cooked with swede, carrots and tomato for a delicious pie, topped with glazed crisp, crumbly pastry
Ingredients
- 4 tbsp oil
- 700g/1 1/2lbs lean Irish braising steak in chunks
- 1 onion, peeled and finely chopped
- 3 carrots, peeled and sliced
- 1 small swede, peeled and in chunks
- 400g can chopped tomatoes
- 300ml/1/2pt beef stock
- salt and freshly ground black pepper
- 1 tbsp finely chopped fresh parsley
- 1 sheet ready rolled shortcrust pastry
- 1 egg, beaten
Serves:
4
Preparation:
60
Cook Time:
25
Total Time:
85min
Directions
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- Heat tbsp oil in pan and fry beef chunks in batches over high heat to brown all over.
- Transfer to a flameproof casserole. Add onion to the pan and cook over medium heat to soften, but not brown. Add to beef.
- Add remaining oil to pan and briefly toss carrots and swede around for a minute to caramelise lightly. Add to beef.
- Pour over tomatoes and stock and bring to bubbling.
- Season with salt and freshly ground black pepper and add parsley.
- Turn down heat and simmer for minutes - or until beef is tender.
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