Beef Pie

    Recipe Picture:Beef Pie
    1

    Beef Pie

    (37)
    2hours


    36 people made this

    This is a rich beef pie packed with vegetables and cubes of beef that I like to serve whole in the centre of the table then let people help themselves.

    Ingredients
    Serves: 6 

    • 4 tablespoons olive oil
    • 1 bay leaf
    • 1 teaspoon dried oregano
    • 1 cup diced onion
    • 1 cup mushrooms
    • 1 teaspoon minced garlic
    • 1 cup diced carrots
    • 1/2 cup diced celery
    • 1 potato, diced
    • 500g beef tenderloin, cubed
    • 1 cup (250ml) dry Marsala wine
    • 2 tablespoons diced fresh parsley
    • 1 egg white
    • 1 sheet frozen puff pastry, thawed

    Directions
    Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

    1. Preheat oven to 180 degrees C.
    2. In a large frypan cook the bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes and meat.
    3. Cook and stir for 10 minutes or until meat starts to brown. Pour in wine. Bring to a boil and reduce heat to simmer. Simmer for 35 to 45 minutes.
    4. Place in pie dish then sprinkle with parsley and cover with pastry. Brush with egg whites.
    5. Bake at 180 degrees C for 45 minutes to 1 hour.
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    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (31)

    JessieSmith
    2

    Made as per recipe and loved it. Beautiful flavour  -  06 Aug 2013

    by
    34

    It is a little time consuming but it was worth it. I believe the previous person used phyllo dough instead of puff pastry. I used the puff pastry and I also added 1/2 cup beef broth. Then I added 2 tbls butter along with 1/4 cup cream. Gave it a richer flavor. Thanks  -  13 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    30

    This is really very good - with a flavor that's suprisingly complex for a pot pie. I was looking for a way to use up some leftover steak and this definitely fit the bill. I took the advice of the previous reviewers and added about half a can of beef broth with the wine, then thickened the liquid with cornstarch right before baking. Will definitely make this one again!  -  20 Sep 2005  (Review from Allrecipes USA and Canada)

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