Best Chunky Beef And Vegetable Pie Recipes

EPIC CHUNKY BEEF AND MUSHROOM PIE

Steps:

• Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
• Sprinkle beef with salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
• Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
• Add flour and stir through.
• Add ale, beef stock, and stir to dissolve the flour.
• Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don't tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
• Cook for 1 hr 45 minutes or until beef is tender. (See video)
• Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
• Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.

CHUNKY BEEF AND VEGETABLE PIE

Steps:

• Heat oil in large saucepan; cook beef, in batches, until browned all over. Remove from pan.
• Melt butter in same pan, cook onion and garlic, stirring, until onion softens. Add flour, cook, stirring, until mixture thickens and bubbles. Gradually stir in wine and stock, continue stirring until mixture boils and thickens slightly.
• Return beef to pan with paste, potato and carrot, bring to the boil. Reduce heat, simmer, covered, 1 hour.
• Meanwhile, make pastry. Process flour and butter until crumbly. Add egg yolk and enough of the water until ingredients come together. Knead dough onto floured surface until smooth, enclose with plastic wrap, refrigerate 30 minutes.
• Add celery, zucchini and mushrooms to beef mixture, simmer, uncovered, about 30 minutes or until beef is tender. Remove from heat, stir in peas and parsley.
• Preheat oven to 220°C (200°C fan forced).
• Spoon beef mixture into deep 3-litre (12-cup) ovenproof dish, brush outside edge of dish with a little egg. Roll pastry between sheets of baking paper until large enough to cover dish. Lift pastry over dish, pressing edges with a fork to seal. Trim edge, brush pastry with egg.
• Bake pie about 20 minutes or until browned.

VEGETABLE BEEF PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.