Ingredients
Pie Filling:
- 1 tbsp olive oil
- 1 large brown onion, peeled and chopped
- 500 g (1.1 lbs) braising beef, chopped into bite-sized chunks
- 1 tbsp plain (all-purpose) flour
- ¼ tsp salt
- ¼ tsp black pepper
- 600 ml (2.5 cups) hot beef stock (water plus 2 stock cubes is fine)
- 2 large potatoes, peeled and chopped (about 300 g/10.5 oz each)
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
For Assembling:
- 1 egg, lightly whisked
- 2 x 320 g (2 x 11 oz) packs of ready-rolled shortcrust pastry
Instructions
- Preheat Oven and Prepare Onions: Preheat the oven to 150°C/300°F (fan). Heat the olive oil in an oven-proof casserole dish and add the chopped onions. Cook on medium-low heat for 5 minutes until softened.
- Prepare and Brown Beef: In a bowl, mix the beef chunks with flour, ¼ tsp salt, and ¼ tsp black pepper. Add the beef to the onions and cook on medium heat for about 5 minutes, stirring occasionally, until the meat is sealed and slightly browned all over.
- Add Stock and Potatoes: Pour in the hot beef stock and add half of the chopped potatoes. Stir in Worcestershire sauce, ½ tsp salt, and ½ tsp black pepper until combined.
- Braise in Oven (First Hour): Bring the mixture to a boil on the stovetop, then cover with a lid and transfer the casserole dish to the preheated oven. Cook for 1 hour to allow the beef to slowly braise.
- Add Remaining Potatoes and Continue Cooking: Remove the casserole from the oven, stir the contents gently, then add the remaining potatoes. If the meat looks dry, add a splash of hot stock or boiling water. Replace the lid and return to the oven for an additional hour of slow cooking.
- Remove Lid and Allow to Cool: After the second hour, remove the casserole dish from the oven and increase the oven temperature to 200°C/400°F (fan). Remove the lid, stir gently, and let the mixture cool for 5 minutes to prepare for assembling the pie.
- Prepare Pie Dish: Lightly brush the rim of a 25 cm diameter circular pie dish with whisked egg. Line the dish with one sheet of ready-rolled shortcrust pastry, letting it overhang slightly.
- Fill and Top Pie: Spoon the cooled beef mixture into the pastry-lined dish. Cover with the second sheet of pastry, crimping the edges by pinching all around to seal. Trim any excess pastry.
- Add Egg Wash and Vent Pie: Brush the entire top pastry surface with the whisked egg. If desired, cut small leaf shapes from excess pastry, place them on top, and egg wash as well. Use a knife to pierce a couple of small holes in the center of the pie to allow steam to escape.
- Bake the Pie: Place the assembled pie in the oven and bake for 25-35 minutes until the pastry is golden brown and crisp.
- Serve: Remove the pie from the oven and serve hot with mashed potatoes, green vegetables, and carrots for a hearty meal.
Notes
- Ensure the beef is cut into uniform bite-sized chunks to cook evenly.
- Using hot beef stock helps bring the filling quickly to temperature and infuses flavor.
- If the filling looks dry during cooking, don’t hesitate to add a little extra stock or boiling water to maintain moisture.
- Allow the filling to cool slightly before assembling the pie to prevent the pastry from becoming soggy.
- Egg wash on the crust gives a beautiful golden shine and helps to seal the edges.
- The vent holes in the pastry are essential to avoid a soggy top by allowing steam to escape.
- This pie can be made a day ahead, covered tightly, and reheated at 180°C for about 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 2 hours 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
