Starry Beef Pie
A delicious beef stew encased in a pastry crust, top and bottom and then heavily decorated with pastry stars. Delightful when served with creamy mashed potato and a vegetable of your choice. Great family comfort food.
This recipe fits a 28cm x 24cm pie dish.
6
stew cook 2 hr + 30 mins prep
1 hour +
180ºC
Ingredients
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Beef Stew
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900g braising steak- cubed
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Seasoned Flour
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2 tbsp plain flour
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Pinch sea salt
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Generous grind black pepper
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Veggies & Other
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2 tbsp extra virgin olive oil
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2 large onions- red or white
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150g carrots- peeled, top and tailed, chunks
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150g celery- washed, cut into large chunks
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650ml beef stock- more if necessary
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1 tbsp tomato puree
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1 tbsp Worcester sauce
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2 bay leaves
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Pastry
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350g plain flour
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200g butter- chilled, diced
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1 whole egg + 1 tbsp water- beaten well
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Decoration
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Pastry trimmings for star shapes
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Egg Wash
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1 whole egg, pinch of salt- beaten well together
Instructions
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Step 1 - season flour the beef:
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01 In a bowl add flour and plenty of black pepper and a pinch of sea salt. Add cubed beef and coat all the beef well with the seasoned flour.
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Step 2 - make beef stew:
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02 Heat the extra virgin olive oil in a large saucepan to a smoking heat. Add the seasoned beef in batches, turning well so brown all over. Remove from the pan with a slotted spoon. Keep beef to one side to add later. Now add the chopped onions. Soften. Then replace the beef plus beef juices, carrots, celery and all the remaining ingredients. Mix well and bring to a gentle simmer, cooking slowly for 2 hours or more, until the beef is tender. Remove from the heat and allow to become cold in the pot.
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Step 3 - make pastry:
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03 Whilst the beef stew is cooking make the shortcrust pastry, either by hand or by machine i.e rub butter into flour. Bind with beaten whole egg and water. Wrap and chill in the fridge until required.
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Step 4 - assemble:
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04 Remove pastry from the fridge. Cut in half. Roll out one half to line the base of an ovenproof pie dish. Fill with the beef stew. Roll out the remaining pastry to cover the top of the filling. Trim and any excess pastry from around the sides of the dish. Make a small hole in the centre of the pie with the tip of a knife. Make pastry star shapes for decoration with any spare pastry and cover the top. Glaze heavily with egg wash and bake in a hot oven.
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Bake:
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05 Cook in the oven for a good 40 minutes or so until pastry is golden brown and the pie very hot.
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Serve:
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06 Take to the table piping hot and enjoy with creamy mashed potato and vegetable of your choice.
Notes
This lovely pie can be made the day before or frozen ahead of time raw, if required. Defrost to cook and allow a longer cooking time. This recipe fits a 28cm x 24cm pie dish.
