SHE HAS CRAVINGS

BEEF POT PIE

This Beef Pot Pie is the kind of dinner you chuck into one pot, pop into the oven, then go take an everything bath while it does its thing. Put on your comfiest PJs, queue up your favourite series and tuck into saucy, savoury beef underneath golden, flaky pastry. Cosy night sorted.

Serves 6-8 Pax | For a 9″ skillet/oven dish

INGREDIENTS

For the beef

  • 1kg beef, sliced or diced into bite-sized pieces
  • 2 tbsp cornflour
  • 1 tsp salt
  • 1 tsp black pepper

For the filling

  • 75g butter
  • 1 large onion, diced
  • 2 tsp minced garlic
  • 300ml apple juice
  • 300ml beef stock
  • 30ml Worcestershire sauce
  • 1–2 tsp mixed herbs
  • 1½ cups frozen mixed vegetables
  • Salt & sugar, to taste

For the topping

  • Approximately 5-7 sheets frozen paratha or puff pastry, cut into small squares
  • 1 egg, beaten, for egg wash

Note: Go easy on the salt when seasoning the filling as the beef stock and Worcestershire sauce are already quite salty. Always taste before adding more.

HOW TO MAKE IT

  1. In a bowl, combine the beef with cornflour, salt and black pepper. Mix well until evenly coated and set aside.
  2. Melt the butter in an 8–9 inch cast iron pan over medium-high heat. Add the beef and sauté until nicely browned on the outside. There’s no need to cook it all the way through at this stage as it will continue cooking in the sauce and later in the oven.
  3. Add the diced onion and garlic and sauté until fragrant and the onions are soft and translucent.
  4. Pour in the apple juice and beef stock, scraping up all those delicious browned bits from the bottom of the pan. Add the Worcestershire sauce and mixed herbs, then bring everything to a gentle simmer until the gravy starts to thicken.
  5. Add the frozen mixed vegetables, then season with a little salt (if needed) and sugar.
  6. I personally like my Beef Pot Pie quite saucy, so I don’t reduce the gravy until it becomes extremely thick. You want it to lightly coat the beef and vegetables while still flowing easily when stirred. If you prefer a thicker filling, simply let it simmer for a little longer. Bear in mind that the sauce will continue to thicken slightly as it bakes and again while the pot pie rests.
  7. Once you’re happy with the consistency, turn off the heat. Cut the paratha or puff pastry sheets into rough squares and arrange them over the filling, slightly overlapping until the surface is covered.
  8. Brush the pastry generously with beaten egg.
  9. Bake in a preheated oven at 180°C for approximately 25 minutes, or until the pastry has puffed up and is beautifully golden brown.
  10. Remove from the oven and allow the Beef Pot Pie to rest for approximately 15 minutes before serving.

Note: If you’re not using a cast iron pan, prepare the filling in a regular pan before transferring it into an 8–9 inch ovenproof baking dish. Top with the pastry, brush with egg wash and bake according to the same instructions.

Watch the video HERE.

FREQUENTLY ASKED QUESTIONS

1. What cut of beef is best for Beef Pot Pie?

Beef chuck, stewing beef or another cut suitable for slow cooking works beautifully. Chuck is especially good as it becomes tender as it simmers and has enough fat to give the filling plenty of flavour.

If you’re using a more tender cut of beef, take it out after Step 2 and cook the gravy without the beef first and add it back in at Step 6 towards the end.

2. Why do you coat the beef in cornflour?

The cornflour helps the beef develop a lovely coating as it browns while also helping to naturally thicken the gravy as everything simmers.

3. Why do you use apple juice in Beef Pot Pie?

Apple juice adds a subtle sweetness and acidity that helps balance the richness of the beef, butter and stock. It also works beautifully for deglazing all those caramelised bits from the bottom of the pan. The finished pot pie shouldn’t taste strongly of apple.

4. Can I substitute the apple juice?

Yes. You can replace the apple juice with additional beef stock or grape juice.

5. Should I cook the frozen vegetables first?

No. The mixed vegetables can go straight into the filling from frozen. They’ll cook while the gravy simmers and continue cooking in the oven.

6. How thick should my Beef Pot Pie filling be?

This really comes down to personal preference.

I personally love my Beef Pot Pie a little saucy, so I stop reducing the filling once the gravy has thickened slightly, coating the beef, but still flows easily when stirred.

For a thicker, more traditional pot pie filling, simply simmer the gravy for a little longer before adding your pastry. Remember that the filling will continue to thicken slightly as it bakes and again as the pot pie rests.

7. Why is my Beef Pot Pie filling watery?

If the gravy is thinner than you’d like, simply let it simmer uncovered for a little longer before adding the pastry. You’re looking for the gravy to lightly coat the beef and vegetables rather than resemble a broth.

8. What if my filling becomes too thick?

Simply add a splash of beef stock or hot water and stir until it reaches your preferred consistency. You still want enough gravy underneath the pastry to make every spoonful beautifully rich and saucy.

9. Can I make Beef Pot Pie ahead of time?

Yes. You can prepare the beef filling ahead of time, allow it to cool and keep it refrigerated. When you’re ready to serve, transfer it to your ovenproof dish if needed, add the pastry and egg wash, then bake. For the crispiest pastry, I recommend only adding the pastry when you’re ready to bake.

10. What can I serve with Beef Pot Pie?

Beef Pot Pie is already a hearty meal on its own but it is absolutely delicious with a side of creamy mash potato.