Meat pies, fish pies, apple pies and cherry pies. Chicken pies, mince pies, Gosh! there are even party pies. Pies with peas or pies with mash, pies with mushy peas and chips. There are pies with sauce, and pies without, pies that are big and pies that are small. Some have pecans, others have pork – simply too many pies to mention them all!
Now I recently bought a family sized meat pie in a school fundraiser pie drive. What a great way to raise some funds. Served with mash and steamed veggies – you should of seen my girls get stuck in – their plates were literally wiped clean. Excited by their new love of pie, I went out and bought these individual pie dishes which work really well. Don’t stress though – if you don’t have any, you can use ramekins or simply cook it as one large pie instead.
And thanks to Bill Granger – here’s a recipe for an easy and delicious pie filling that you can make at home. Made using an inexpensive cut of beef – chuck steak, it’s a great way to feed a crowd and can be made ahead of time making it the perfect meal to serve when friends come round.
Bill’s recipe doesn’t require any browning of the meat and the flavours from the anchovy and sage work well with the red wine. I’ve adapted the recipe slightly to suit me and found it really easy to make. Just another delicious pie to add to the list of go-to winter warming meals.
A real crowd pleaser – give it a try. I’d be surprised if it wasn’t a hit. But to be honest, I’m not sure if I’m a good one to judge, as I’ve never come across a pie I didn’t like…
Except maybe a cold pie.
bill granger’s beef pot pies
this recipe makes 6-8 individual pies or 1 x large family sized pie
1 x kilo of chuck steak, trimmed of excess fat and cut in to 2cm pieces
3 x tablespoons of plain flour
2 x teaspoons of paprika
Salt and freshly cracked pepper
1 x 400g tin of chopped tomatoes
1 x brown onion, sliced
2 x large carrots, peeled and chopped
3 x garlic cloves, crushed
3 x anchovy fillets in oil, chopped
4 x sage leaves, chopped
1 x glass of red wine
2 x sheets of frozen puff pastry*
1 x egg, whisked using a fork
Tomato chutney, to serve
Mixed salad leaves, to serve
Mashed potato, to serve
- Preheat the oven to 180ºC.
- Place the beef in a large ovenproof casserole dish and add the flour, paprika, salt and pepper and toss to coat.
- Add the tomatoes, onion, carrots, garlic, anchovies, sage and red wine and mix together. Pop the lid on and cook in the oven for around 2 – 2 1/2 hours, stirring half way through the cooking time, or until the sauce has thickened slightly and the beef is tender. (Keep an eye on it. You can add a little dash of water if it’s looking too dry). Let this mixture cool slightly.
- You’re now ready to assemble the pies/pie. Spray the dishes/dish with canola oil spray and spoon in the beef filling.
- You want to cover the tops of the pies/pie with a layer of puff pastry. To do this – turn one of the pie dishes upside down and cut out around the dish – leaving about 1cm extra pastry to allow room for the filling. Lay the pastry over the top of the pie filling and press the edges down to create a tight lid. (I wet my fingers and run them along the edge of the pie dish as I find this little bit of water helps the pastry to stick better). Repeat until all pie filling has been used up.
- Make a hole in the top of the pastry with a knife so that air can escape when baking.
- Brush the pastry with the egg wash and bake in the oven until the pastry is nicely browned on top. It should take about 30 minutes to cook the pastry – (a little longer if making one large pie, a little less if making small pies).
Serve with mashed potato, mixed salad leaves and some tomato chutney.
- *Now depending on whether you’re making individual pies or one big pie, will determine how much pastry you’ll need exactly.
- Bill chooses to serve this pie with celeriac mash but I favour mashed potato.
- These pies also freeze really well and can be reheated in the oven for a quick and easy midweek dinner.
If you make these beef pot pies, please leave your comments below.