Organic Beef + Shallot Pie

Dandaragan Organic BEEF + SHALLOT PIE

Organic Beef filling

  • 1kg diced chuck/blade
  • 50g plain flour
  • 2T olive oil
  • 10 shallots, quartered
  • 5 cloves garlic, sliced
  • Small bunch of thyme, stem removed
  • 20 fresh sage leaves, roughly chopped
  • 1T tomato paste
  • 200ml red wine
  • 350ml beef stock

  • 1 26cm sheet of shortcrust pastry
  • 1 26cm sheet of good quality puff pastry
  • 1 egg, beaten

Method

Nothing says winter like the comfort of a homemade pie. When the weather turns cold, this is exactly the kind of recipe you want to reach for. With store bought pastry you can save time and allow the Dandaragan Organic Beef  to take its place as the hero of the dish. While 10 shallots may seem like quite a lot, when cooked down they add a soft sweetness that perfectly accompanies the braised beef.

PIE FILLING

Preheat oven to 150 degrees C.

Take the diced beef and dust with the flour until it coats the meat. In a heavy bottomed, oven proof pot, heat the olive oil. Brown the beef, remove from the pot and rest to the side.

In the same pot, heat 1T olive oil and add the shallots, garlic, thyme and sage. Cook until lightly coloured.

Add the tomato paste, cook for 1-2 minutes stirring frequently.

Deglaze the pot by adding the red wine. Bring to the boil.

Add the beef stock and bring to the boil.

Return the rested meat back into the pot, cover tightly with a lid or alfoil, and place in the oven. Cook for 2 hours or until the meat is tender and the mix is thickened and reduced.

Allow to cool completely.

 

PASTRY

Preheat the oven to 180 degrees C.

Lightly oil an 20cm pie dish and line it with a 26cm disc of short crust pastry, ensuring that the pastry reaches slightly over the edge of the dish. At the same time, cut a 26cm disc of puff pastry, cover and set aside in the fridge. This will be the top of the pie.

Place a sheet of baking paper over the pastry and fill with a layer of pie weights or any kind of dried beans. Put this in the fridge for at least 30 minutes.

Place the pastry shell into the oven and bake for 20-30 minutes until the pastry is cooked but has no colour.

Remove the paper and pie weights, and cook for a further 5 minutes to ensure the base is cooked evenly. Allow to cool.

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