This rich, hearty and flavourful beef pie is not for the faint hearted. Tender beef strips simmered in stock with onions, potatoes, carrots, mushrooms and herbs then topped with crispy, flaky puff pastry. If your mouth is watering, then keep on reading!
Who says lattice top is only for sweet pies? I found the extra bit of energy to create a gorgeous lattice top design and it was so worth it. To make the lattice top start by slicing your puff pastry into strips. They can be as thick or thin as you want but keep them consistent. Lay the strips vertically covering the entire pie and from the side closest to you, fold back every second strip stopping at halfway. Place a strip of pastry horizontally then unfold the vertical strips. Then fold back every vertical strip that is running underneath the horizontal strip and place another strip horizontally. Unfold the vertical strips and continue this pattern until the entire pie is covered with the strips. It's definitely easier than it sounds and looks!
Serves: 3-4
Ready in: 1 hour 45 minutes
Difficulty: ★☆☆
Ingredients
800g beef strips, washed and drained
2 small potatoes, peeled and diced
2 medium carrots, peeled and sliced into disks
5 large mushrooms, sliced
1 medium onion, finely diced
1 tbsp crushed garlic
2 cups beef stock
1-2 tbsp HP or BBQ sauce
2 tbsp plain flour
50g of unsalted butter
2 tsp dried rosemary
2 tsp dried thyme
1 tsp cayenne pepper
1 egg
Salt to taste
Black pepper to taste
2 sheets puff pastry, thawed
1 and 1/2 sheet short crust pastry, thawed
Method
In a large saucepan add 20g of butter and fry mushrooms until there is no liquid. Remove mushrooms and set aside.
In the same saucepan add 30g of butter and add onions. Sauté on medium-high heat until the onions are translucent then add garlic. Stir and add beef. Add salt and pepper then sauté on high heat until liquid has evaporated. Lower heat to medium-low then add potatoes, carrots and mushrooms followed by rosemary, thyme and cayenne pepper. Stir then add beef stock. Cook until beef and vegetables are tender.
Preheat oven to 180 C and spray pie dish with oil. Place 1 sheet of short crust pastry in the pie dish and press down gently. Cut the remaining half sheet of short crust pastry as needed and join onto the edges. Bake for 15 minutes.
In a small bowl add the plain flour and few tablespoons of water until it forms a thick paste and there are no lumps. Set aside.
Once the beef and vegetables are cooked add in the flour paste and stir to combine. The gravy should thicken. Add in the HP sauce and check for salt, pepper and herbs. Set aside and let cool slightly.
Place pie filling on top of the cooked short crust pastry.
To make the lattice top slice puff pastry into equal sized strips. Lay the strips vertically covering the entire pie and from the side closest to you, fold back every second strip stopping at halfway. Place a strip of pastry horizontally then unfold the vertical strips. Then fold back every vertical strip that is running underneath the horizontal strip and place another strip horizontally. Unfold the vertical strips and continue this pattern until the entire pie is covered with the strips. Alternatively you can place the puff pastry sheet on top of the pie.
In a bowl combine the egg and two teaspoons of water. Using a silicone brush generously apply egg wash on the puff pastry.
Place pie in the oven at 180 C for 35-40 minutes or until golden. Enjoy!
Notes
You can make this recipe without the bottom layer of short crust pastry.
You can use vegetable stock instead of beef stock if preferred. You might need to add more stock or water if beef needs to be cooked longer.
If you are doing a lattice top you may need to join or cut a few pastry strips depending on the size of your pie dish. You may need more or less pastry than outlined in the ingredients.
The gravy can be adjusted to your preference. Add more flour paste to make it thicker and add more water if it's too thick for your liking. Taste for salt, pepper and herbs once it reaches the right consistency.
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