A hot baked meat pie is a magnificent thing. This recipe takes some doing, but trust us it is worth it. We use two types of pastry, an old fashioned crisp ‘short crust‘ pastry - and on top, a light flaky puff pastry. When cooked it is the perfect balance to the rich juicy beef casserole filling. For a more simple version the pie can be made with either all short crust pastry or all puff pastry, the choice is yours! To achieve the best possible flavour we always recommend making the filling the day before. As the cooked meat cools in the casserole, all those delicious flavours develop even further and become richer overnight.
- Preheat oven to 150°C. Season beef with salt then toss through the flour. Pan fry in batches in hot oil until browned all over, remove and place in a casserole.
- Fry the bacon then add the onions and garlic, stir over a medium heat for five minutes then add red wine. Boil until reduced by half then pour into casserole along with beef stock, water, tomatoes, herbs, Worcestershire and mustard.
- Cover with a disc of baking paper and a disc of tin foil, press down onto the meat and liquids (this will help trap and develop the flavours as it cooks). Cover with a tight fitting lid and cook for 2 hours, remove from oven and allow to cool.
- In a large frypan cook the mushrooms on a very high heat with the olive oil until caramelised. Remove and cool, then add to the cooked beef.
- Lightly grease a pie dish, cut the short crust pastry to shape and gently press into the dish, fill with casserole mix.
- Cut the puff pastry in a circle to form the lid, place it on top then seal by carefully pressing the edges into the base pastry, trim off excess pastry then pinch the edge to form a neat pattern all the way around. Allow to rest for half an hour before baking.
Preheat oven to 200C. Whisk egg yolk with 1 tablespoon of water and a pinch of salt to make an egg wash. Sparingly brush a thin coat all over the top of the pie and edges, cut small holes to allow the steam to escape. Bake for 40 minutes until golden brown.
Home-made Short Crust Pastry
- Place butter, flour and salt into a food processor, pulse until mix resembles fine breadcrumbs, add water and pulse briefly.
- Tip mix out onto bench and bring together to form a dough. Press flat then roll out until 4mm thin and large enough to fill the pie dish.
- Rest pastry in the fridge for 30 minutes before cutting and lining the pie dish.