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Try Matt's juicy beef pie!
To make the braised beef, combine the beef, wine, garlic, thyme and bay leaf in a large bowl, cover with plastic wrap and leave to marinate in the refrigerator for at least 6 hours or overnight.
Strain the beef from the marinade and reserve for later. Season the beef with salt and pepper and dust lightly with the flour, shaking off the excess.
Heat a little oil in a large ovenproof saucepan and add the beef in batches to brown on all sides, then transfer to a plate.
Add a little extra oil to pan (don’t clean it) then add the pancetta, pearl onions, carrot, leek and celery and cook, stirring occasionally, over medium heat for 5 minutes or until caramelised.
Add the meat back to the pan and deglaze with red wine vinegar and the reserved marinade, bring to the boil, making sure you scrape the flavoursome bits at the bottom of the pan.
Simmer for 8-10 minutes or until the liquid is reduced by half, add the veal stock and the HP sauce, bring back to the boil then simmer, for 1 ½ -2 hours or until tender, skimming fat from the surface occasionally.
Preheat oven to 200°C and line a baking tray with baking paper. Roll out the pastry on a lightly floured surface to 5mm thick and cut to generously fit the top of your pie dish (you’ll
Need a 6-8 cup-capacity pie dish).
If you’re using a pie bird, make a crisscross cut in the centre of the pastry and poke the pastry bird through, then cut a strip of pastry and place around the base of the bird. Decorate as desired then transfer the pastry to the lined baking tray.
Mix the egg yolks with a splash of water and a pinch of salt and lightly brush over the pastry with a pastry brush.
Bake the pastry for 10-15 minutes, then reduce the oven temperature to 190°C and bake for another 10 minutes or until the pastry is puffed and golden brown.
Transfer the hot braised beef to the pie dish, then carefully lift up the cooked pastry lid and place over the pie dish to cover the filling before serving.
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