Beef and Vegetable Pie

Name: Beef and Vegetable Pie
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 600g beef chuck, diced; 2 carrots, diced; 2 stalks celery, diced; 1 large onion, diced; 2 cloves garlic, minced; 2 tbsp tomato paste; 1 cup red wine; 1 cup beef stock; 1 tsp Worcestershire sauce; 1 tsp thyme; 2 tbsp plain flour; 2 tbsp olive oil; 2 sheets shortcrust pastry; 1 egg, beaten

A deep-dish Australian beef and vegetable pie with a proper shortcrust lid. Browning the beef in batches before it goes back in with the vegetables is what builds a dark fond in the pan, deglazed with wine into a filling that's rich rather than watery.

Total time

110 min

Prep

20 min

Cook

90 min

Difficulty

medium

Cuisine

Australian

Ingredients

600gbeef chuck, diced

2carrots, diced

2 stalkscelery, diced

1large onion, diced

2 clovesgarlic, minced

2 tbsptomato paste

1 cupred wine

1 cupbeef stock

1 tspWorcestershire sauce

1 tspthyme

2 tbspplain flour

2 tbspolive oil

2 sheetsshortcrust pastry

1egg, beaten

Instructions

Brown beef. Remove.

Sauté vegetables and garlic.

Add flour then wine, stock, tomato paste, Worcestershire and thyme.

Return beef. Simmer 45-60 minutes until thick.

Line pie dish with pastry. Fill. Top with pastry. Brush with egg. Bake at 190 degrees C 35-40 minutes.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

579

Protein

43.4g

Fat

32.1g

Carbs

18.3g

Fiber

2.4g

Sodium

427mg

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