Beef Stew Pie
Hearty beef stew pie with tender slow-cooked beef in a richly savoury and lightly spiced gravy, topped with crispy golden pastry.
Equipment
- 1 Casserole Pot
- 1 Oven-proof Dish
- 1 Pastry Brush for the egg wash
Ingredients
- 1 tbsp Butter / Margarine
- 1½ cup Soffrito Mix (chopped onion, carrot, and celery)
- 3-4 cloves Garlic finely chopped
- 1 heaped tsp Curry Powder
- 1 heaped tsp Coriander Powder
- 1 heaped tsp Paprika
- 1 tsp Oregano
- 350 g Diced Beef
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tbsp Tomato Paste
- 200 g Tinned Plum Tomatoes
- 1 tsp Worcestershire Sauce
- 1 Bay Leaf
- 1 cup Beef Stock
- A handful of Fresh Coriander Leaves chopped
- 1 sheet Shortcrust Pastry*
- 1 Egg beaten, for egg wash
Instructions
- Melt butter in a large pot over medium heat. Add soffrito mix and saute for 5-10 minutes until softened.1 tbsp Butter / Margarine , 1½ cup Soffrito Mix (chopped onion, carrot, and celery)
- Add garlic and cook for another minute. Then stir in curry powder, coriander powder, paprika, oregano, black pepper, and salt.3-4 cloves Garlic, 1 heaped tsp Curry Powder, 1 heaped tsp Coriander Powder, 1 heaped tsp Paprika, 1 tsp Oregano, 1 tsp Sea Salt, 1 tsp Black Pepper
- Stir in the tomato paste and cook until deepened in colour.1 tbsp Tomato Paste
- Add the diced beef and cook until browned.350 g Diced Beef
- Add the plum tomatoes, beef stock, Worcestershire sauce, and bay leaf. Mix well and let it come to a boil.200 g Tinned Plum Tomatoes, 1 tsp Worcestershire Sauce, 1 Bay Leaf, 1 cup Beef Stock
- Turn the heat to low, cover with a lid, and let it simmer for 35-40 minutes, stirring occasionally.
- Toss in chopped fresh coriander leaves and cook for another 5 minutes. Transfer the beef stew to an oven-proof dish. Set it aside to cool down.A handful of Fresh Coriander Leaves
- In the meantime, preheat the oven to 200℃.
- Wrap the shortcrust pastry over the oven-proof dish. Flute the pastry around the edges. Decorate the pastry top if you wish.1 sheet Shortcrust Pastry*
- Using a fork, pierce holes on the surface of the pastry to allow steam to release. Brush the pastry with beaten egg.1 Egg
- Place on the top rack of the oven and bake for 20-25 minutes until golden and cooked through.
- Let rest and cool down for 5 minutes before serving.
Notes
- For convenience, I like to use frozen soffrito mix from the supermarket. It is essentially a mix of finely chopped onion, carrot, and celery.
- Let the beef stew cool down before adding the pastry on top. The heat would soften up the pastry, making it difficult to handle.
- If you don't have shortcrust pastry, you can substitute it with puff pastry. But keep in mind that puff pastry is lighter and more flaky in texture, whereas shortcrust pastry is sturdier and adds a hearty touch to the pie. Both work well for this beef stew pie recipe, but I have a slight preference for shortcrust pastry.
- Use a fork and pierce a few holes in the pastry. This allows steam to be released and prevents the pastry from going soggy.
- Brushing the surface of the pastry with beaten egg helps to add colour to the pastry.