Beef pie with star anise carrots
SERVES
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
240
MINUTES
CUISINE
COURSE
Main
Method
In a very large casserole dish, over a medium-high heat, fry the beef in batches until deeply coloured. Season with salt and pepper, then pop it all back into the pan with the shallots, cover with the beer and wine and add the herbs.
Bring to the boil, then cover and simmer for two to three hours, until the beef is very tender. Season with salt and pepper and allow to cool.
Preheat the oven to 200C/180ºC fan.
Use the beef stew to fill a 20 centimetre ovenproof pie dish. Roll out the pastry to two millimetres thick and slightly larger than the dish. Brush the top edges of the dish with egg wash, then pop the pastry on, crimp and seal the edges and garnish with pastry leaves (cut from the pastry offcuts) and egg-wash these too.
Put the dish onto a baking tray to avoid any overspill and bake in the oven for 40 minutes until the pastry is risen and deep golden.
Meanwhile, pop all the ingredients for the carrots into a pan, bring to the boil, stirring occasionally, then simmer for 20 minutes until the carrots are tender. Serve with the beef pie.
Ingredients
2kg shin of beef, cut into large dice
2 shallots, diced
250ml beer
500ml red wine
A few sprigs of thyme
2 bay leaves
500g ready-made puff pastry
1 egg yolk, beaten
Sea salt and freshly ground black pepper
For the carrots:
400g whole carrots, peeled, with 1cm green tops left on
100g caster sugar
5 star anise
100g butter
Method
In a very large casserole dish, over a medium-high heat, fry the beef in batches until deeply coloured. Season with salt and pepper, then pop it all back into the pan with the shallots, cover with the beer and wine and add the herbs.
Bring to the boil, then cover and simmer for two to three hours, until the beef is very tender. Season with salt and pepper and allow to cool.
Preheat the oven to 200C/180ºC fan.
Use the beef stew to fill a 20 centimetre ovenproof pie dish. Roll out the pastry to two millimetres thick and slightly larger than the dish. Brush the top edges of the dish with egg wash, then pop the pastry on, crimp and seal the edges and garnish with pastry leaves (cut from the pastry offcuts) and egg-wash these too.
Put the dish onto a baking tray to avoid any overspill and bake in the oven for 40 minutes until the pastry is risen and deep golden.
Meanwhile, pop all the ingredients for the carrots into a pan, bring to the boil, stirring occasionally, then simmer for 20 minutes until the carrots are tender. Serve with the beef pie.
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