Hunter's Beef Pie

Beef pie topped with flakey puff pastry surrounded by ingredients used ot make it

Recipe by Molly
at missmollymakes.com

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Indulge in the ultimate comfort food experience with our hearty beef pie recipe. From tender beef to savoury vegetables, all encased in a flaky pastry or creamy mashed potato topping, this versatile dish promises rich flavours and a satisfying meal for any occasion.

Recipe created in sponsorship with Elder Scrolls Online & Bethesda ANZ for the release of ESO: Blackwood.

Prep Time20

Cook Time4

Total Time4 20

Servings: serves

Calories: 487kcal

Equipment

Slow cooker / Pressure cooker or Large deep pot

Ingredients

For the Filling

1 kg (2 lb) Chuck/Rump cut into large cubes. Ground beef also works too
salt & pepper as desired
2 tbsp (2 tbsp) olive oil
4 cloves (4 cloves) garlic minced
1 (1) red/brown/yellow onion diced
250 g (½ lb) bacon diced
2 stalks (2 stalks) celery diced
3 (3) carrots 1 finely diced and 2 in large chunks
2 tsp (2 tsp) fresh thyme leaves
2 (2) bay leaves
1 tbsp (1 tbsp) fresh rosemary
2-4 tbsp (2-4 tbsp) beef stock powder
2 tbsp (2 tbsp) tomato paste
200 g (3 cups) brown mushrooms quartered
2 tsp (½ cup) cornflour/starch
1 cup (1 cup) water
1 cup (1 cup) red wine or more water with beef stock powder

For the topping

3-4 (3-4) sheets of puff pastry and 1 egg yolk, whisked (enough to cover top, more if you’d like to do bottom too)
6-7 (6-7) royal blue or yukon gold potatoes mashed. Sweet potatoes also work! GF option!

Instructions

Season the beef with salt and pepper. Cover and refrigerate for 30 mins or 3-4 hours.
Heat 1 tbsp oil in a large saucepan of cooker, if it has a sauté function. Working in batches, brown the beef on all sides, this adds deeper flavour and colour. Remove and set aside.
Lower the heat to medium low. Feel free to add more oil if needed. Add onion and garlic to the pan then cook for 2 minutes, allowing the onion to sweat and caramelise a little.
Add bacon, rendering the fat and slightly crisping edges.
Add finely chopped carrots and celery, cook for 5 minutes or until slightly softened. Then mix in herbs, stock powder and tomato paste now.
Add mushrooms and carrot chunks, cooking again for 2 minutes.
Sprinkle over the flour and mix until well distributed. Return the beef to the pan then pour in the wine and water, ensuring you stir to combine.
Simmer for 2-4 hours or until beef is tender. If using ground beef, cook until vegies are just about cooked.
You can transfer to a Slow Cooker (2-4 hours on Low)
or
Pressure Cooker (~30minutes on High).
Once cooked, transfer to a bowl and refrigerate to cool to room temp.
Preheat the oven to 200°C/400°F. Pour filling into a pie dish, even out surface.
Top with either mashed potato or puff pastry (if too big, just fold the ends in), brush pastry with whisked egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes or until deep golden and the filling is piping hot in the middle poke with a knife to check).
Rest for 5 minutes before serving!

Nutrition