Beef and red wine pot pie
A simple stew lurks beneath a golden pastry top. Serve with mashed potato, green beans and roasted tomatoes.
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Photo: Gary Munro
1kg chuck beef or beef shin
2 tbsp flour
Sea salt and pepper
2 tbsp vegetable oil
2 carrots, diced
4 garlic cloves, crushed
4 anchovy fillets, chopped
100g tomato paste
4 bay leaves
250ml red wine
2 tbsp parsley, chopped
1 tbsp parmesan, freshly grated
1 packet puff pastry, thawed
1 egg, beaten
Heat oven to 150C. Cut beef into large bite-sized chunks, trimming off any major bits of fat. Toss meat in seasoned flour.
Heat oil and brown meat, turning well. Place in a heatproof casserole dish with carrots, garlic, anchovy fillets, tomato paste, bay leaves, salt and pepper. Add red wine and water and toss; the meat should just be covered.
Cover and bake for four hours; if too runny, bake for the final 30 minutes uncovered. You can do to this step a day or two beforehand.
Heat oven to 200C. Roughly shred meat and mix with parsley and parmesan.
Lay pastry on a floured surface and place a pie dish or ovenproof bowl upside down on top. Cut out four circles one centimetre larger than the rim. From remaining pastry, cut a few one-centimetre-wide strips.
Lightly oil each bowl and fill with meat. Press pastry strips around each rim and brush with beaten egg. Place pastry lids on top and press down firmly to seal. Trim if necessary and brush with beaten egg.
Bake for 25 minutes or until golden. If you want to serve with roasted tomatoes, bake them alongside.