You can’t go wrong with this simple and delicious pie recipe. Just make sure you start making the filling at lunchtime if you want to eat it for dinner!
Serves 4 – 6
1kg beef brisket (or other fatty cut), diced into 3cm cubes
5 medium red onions, finely sliced
4 carrots, thickly diced
500ml strong beef stock
250ml red wine
600g shortcrust pastry sheets
1 egg, beaten
Coat the diced beef in the flour. Season the meat generously and fry it in a couple of tablespoons of olive oil in a large pan. Do the cooking in batches to make sure it browns properly. Remove the beef from the pan.
Add some more olive oil to the pan, turn the heat down to medium-low and fry the onions and carrots until the onions turn translucent and stringy (about 15 minutes)
Add the beef back to pan along with the beef stock and wine and bring the sauce to a boil. Cook it for two minutes to burn off the alcohol and then turn down to a low simmer and cook, uncovered, for three hours.
Once cooked, allow the filling to cool for at least 30 minutes otherwise the pastry will melt. Meanwhile, preheat the oven to 190C.
Grease a large pie tin with butter and spread the pastry over the bottom. Spoon the filling into the dish. Top the filling with a lid made out of the remaining pastry, seal the pie at the edges and brush the edges and the top with the egg wash. Use a fork to prick three holes in the pie to allow steam to escape.
Cook the pie in the middle of the oven for 50 minutes. Rest for 5 minutes before serving.