Braised Beef Pie

Braised Beef Pie

  • Preparation 45 min
  • Cooking 2 h 30 min
  • Chilling 15 min
  • Servings 8
  • Freezes Yes

Fall-apart tender chunks of braised beef. A golden brown crust just begging to be sliced. Vegetables dizzy with garlic, onion and red wine. This savoury pie, a riff on the quintessentially British dish, has all the elements of a Canadian classic.

Featured in RICARDO Magazine (HOLIDAY 2015)
See

Categories

Ingredients

  • Filling

    • 1 onion, thinly sliced
    • 3 cloves garlic, chopped
    • 1/3 cup (75 ml) olive oil
    • 1 lb (454 g) beef flank steak or skirt steak, cut into ¼-inch (5 mm) thick strips
    • 3 tbsp (45 ml) tomato paste
    • ¾ cup (180 ml) red wine
    • ½ cup (125 ml) beef broth
    • 1 carrot, peeled and diced
    • 1 stalk celery, diced
    • 2 tsp cornstarch
    • 1 tbsp (15 ml) water
    • ½ lb (225 g) white mushrooms, sliced
    • ½ cup (75 g) frozen peas
    • Salt and pepper
  • Pie Crust

    • 2 cups (280 g) unbleached all-purpose flour
    • ½ tsp salt
    • 1 cup (225 g) cold unsalted butter, cubed
    • ¼ cup (60 ml) ice water
    • 1 tbsp (15 ml) white vinegar or lemon juice
    • Milk, for brushing

Preparation

  • Filling

  • Pie Crust

Note from Ricardo

The meat can be cooked in advance. You can also freeze the meat pie once it’s been cooked.

Personal Note