Beef Pie
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
- Preheat oven to 180 degrees C.
- 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.
- 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.
- Place in pie dish then sprinkle with parsley and cover with pastry. Brush with egg whites.
- 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)
Made as per recipe and loved it. Beautiful flavour - 06 Aug 2013
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)
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)