Beef and veg­etable pot pie

Gourmet Traveller (Australia) - - Food -


Pie means com­fort, but it needn’t take all day. This ver­sion does it all in one pot, skips the pas­try base and works if you make the braise ahead, too. Pic­tured p119.

50 ml veg­etable oil

1.1 kg beef oys­ter blade, cut into 8cm pieces

Plain flour, for dust­ing 4 gar­lic cloves, thinly sliced 8 golden shal­lots

450 ml red wine

500 ml (2 cups) veal or beef stock 3 thyme sprigs

1 bunch Dutch car­rots, scrubbed and trimmed ½ cup (firmly packed) flat-leaf pars­ley, coarsely chopped 1 egg yolk, whisked with

1 tsp wa­ter


185 gm un­salted but­ter, coarsely chopped

300 gm (2⅔ cups) plain flour 1 egg yolk

1 Pre­heat oven to 160°C. Heat oil in a deep oven­proof fry­ing pan or shal­low casse­role over medium-high heat. Sea­son beef with salt, dust lightly with flour and fry, turn­ing oc­ca­sion­ally, un­til browned (7-8 min­utes). Add gar­lic and shal­lots and sauté un­til shal­lots just start to colour (3-4 min­utes). Trans­fer shal­lots to a plate. Deglaze pan with wine, scrap­ing base of pan, then add stock and thyme. Cover and braise in oven un­til beef is very ten­der, adding shal­lots for the last 30 min­utes of cook­ing

(3-3½ hours). Trans­fer beef and shal­lots to a plate to cool, then tear beef into bite-sized pieces. Sim­mer brais­ing liq­uid over high heat un­til re­duced to 200ml (25-35 min­utes), sea­son to taste, then stir in beef, shal­lots, car­rots and pars­ley. Cool.

2 Mean­while, for pas­try, process but­ter and flour in a food pro­ces­sor to fine crumbs. Add egg yolk, 2 tbsp cold wa­ter and ½ tsp salt and pulse un­til a dough forms. Turn out onto a work sur­face, bring together with the heel of your hand, wrap in plas­tic wrap and re­frig­er­ate for 1 hour to rest. Roll out on a lightly floured sur­face to 6mm thick and chill un­til firm (1 hour).

3 Place pas­try over pan, trim, leav­ing a lit­tle over­hang­ing, then fold and twist edges back on them­selves to fit neatly in pan and cre­ate an edge. Cut a small hole in cen­tre to al­low steam to es­cape, then brush with egg­wash and bake un­til golden (30 min­utes). Wine sug­ges­tion big Barossa shi­raz.

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