Hearty Beef Pie with ‘The Obsessive’ Shiraz

Hearty Beef Pie with ‘The Obsessive’ Shiraz

Ingredients

Serves 4

700g diced beef chuck
2 tbsp flour
1 tsp chopped oregano
1 tsp chopped thyme
2 tbsp olive oil
2 brown onions, diced
3 garlic cloves, finely chopped
200ml red wine
700ml veal stock
2 tbsp tomato paste
2 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp HP Sauce
1 sheet 30cmx30cm puff pastry
1 egg, lightly whisked

Method

Dust beef with flour, oregano and thyme. Heat oil in a frying pan and cook beef until golden, then transfer to a plate. Add onions and garlic to same pan and cook until soft. Add red wine and reduce until 1 tablespoon remains.

Add beef and veal stock to pan along with tomato paste, Worcestershire sauce and HP. Cook over low heat for 1 hour until tender. Season to taste, then let cool, preferably overnight in fridge.

Preheat oven to 190°. Place beef mixture inside a rectangular pan, then place puff pastry over top. Seal edges with a fork, then brush pastry with egg. Poke a small hole in pastry to allow steam to release.

Bake in oven for 40 minutes and serve with green beans.