A rich and hearty beef and onion pie packed with slow-cooked beef chunks, tangy pickled shallots, and a luscious red wine and beef stock gravy, encased in buttery shortcrust pastry with a golden cheddar crust.
Beef and pickled shallot pie
Rated 5.0 stars by 1 users
Prep Time
2 hours
Cook Time
110 minutes
A rich and hearty beef and onion pie packed with slow-cooked beef chunks, tangy pickled shallots, and a luscious red wine and beef stock gravy, encased in buttery shortcrust pastry with a golden cheddar crust.
Ingredients
300g plain flour
150g cold unsalted butter, diced
1 tsp salt
1 egg, beaten
2-3 tbsp cold water
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50g Isle of Mull cheddar, finely grated (for topping)
1 egg yolk + 1 tbsp milk (for egg wash)
2 tbsp vegetable oil
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350g DukesHill diced beef
2 tbsp plain flour
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400ml red wine
200ml beef stock
2 tbsp black treacle
1 tsp yeast extract
1 cinnamon stick
2 tbsp Worcestershire sauce
1 tbsp tomato purée
Bunch of thyme
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480g DukesHill Pickled Shallots, drained
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50g Isle of Mull mature cheddar, grated
For the pastry
For the filling
Directions
To make the pastry, rub the butter into the flour and salt in a large bowl until it resembles breadcrumbs. Stir through the beaten egg, then gradually add the cold water until the dough just comes together. Knead lightly, shape into a disc, wrap in cling film and chill for at least half an hour.
For the filling, heat the oil in a large, heavy based pan over a medium heat. While it’s heating up, place the flour in a large bowl and season generously with salt and pepper. Dredge the diced beef in the flour, before searing in batches until it’s browned all over. Remove and set aside.
Lower the heat, add the tomato puree and stir well - allow it to cook for a minute. Pour in the red wine and beef stock and scrape any bits from the bottom of the pan. Rinse the pickled shallots and add them to the pan along with the beef. Add the Worcestershire sauce, black treacle, yeast extract, cinnamon stick and thyme. Cover and allow to simmer on low for 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Turn off the heat and allow the filling to cool completely.
Preheat the oven to 180c. Roll out two-thirds of the pastry on a lightly floured surface and line a 20cm springform tin or pie dish. Prick the bottom with a fork. Place in the freezer for half an hour. Cover with baking paper, add baking beans and blind bake for 15 minutes. Remove the baking paper and baking beans and cook for a further 5 minutes.
Spoon the cooled beef filling into the pastry, then sprinkle over the grated cheddar.
Roll out the remaining pastry, place it over the filling and use a fork to seal the edges. Cut a couple of slits in the centre to allow steam to escape. Brush the top with egg wash and bake for 30 minutes. Add more grated cheese on top and bake for a further 5 minutes.
Let the pie rest for 15 minutes before removing from the tin. Serve with Truffle and Parmesan Mashed Potatoes for the ultimate comfort meal.
