$10 Meals Beef Pie
Approx 4 – 6 Portions
500g/1.1lbs x Chuck beef (Stewing Beef) ($3.75 Reduced section)
2 x Large russet potatoes ($1.20)
1 x Medium white onion ($0.47)
1 x Garlic Bulb ($0.50)
2 Sticks x Celery ($0.20)
1/2 x Head Broccoli ($0.50)
4 x Carrots ($0.70)
1/2 tsp x Marmite ($0.40)
220g/7.7oz x Unsalted butter ($1.50)
110ml/3.7floz x Milk ($0.50)
(This will fill a 24cm/9.5inch pie dish)
Total ($9.72) (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)
500g/1.1lbs x Chuck beef (Diced)
120g/4.2oz x Pain/All purpose flour
1 x Medium white onion (Peeled & Diced)
4 x Garlic cloves (Peeled & Grated)
2 Sticks x Celery (Peeled & Diced)
2 x Carrots (Peeled & Diced)
1/2 tsp x Marmite
1 tsp x Dried Thyme
600ml/20fl oz x Chicken/Beef stock
Pastry (Short Crust)
110g/3.8oz x Unsalted Butter
250g/8.8oz x Plain/All purpose flour
1 Pinch x Natural sea salt
Water (Enough to bind the dough)
1 x Egg (Whisked for egg wash)
500g/1.1lbs x (2 Large) Russet potatoes
110g/3.8oz x Unsalted butter
110ml/3.7floz x Milk
2 x Carrots (Peeled & Chopped)
1 Head x Broccoli (Cut into florets)
1) Place a large pan onto a medium heat with a tablespoon of vegetable oil. Once hot add the diced onion and the grated garlic. Cook for 4 minutes until the onion has softened. Add the diced celery and the diced carrots. Add the dried thyme and cook for a further 4 minutes. Once soft take the pan off the heat.
2) Place a large frying pan onto a high heat with a tablespoon of vegetable oil. Coat the diced beef in the 120g of flour making sure they are evenly coated and a pinch of natural sea salt. Carefully add a small amount of diced beef to the hot pan to cook off bit by bit at a time as over filling the pan will not colour the beef. Once the diced beef has caramelized add the beef to the other sauce pan and repeat the process. Add the chicken/beef stock to the sauce pan and place a lid on top. Put the pan back on to a low/medium heat and cook for 2 hours Stirring occasionally. For the last hour take the lid off once the beef is tender and allow the sauce to thicken.
3) Pre heat the oven to 180c/350f. In a mixing bowl rub together the butter with the flour and salt. Once the butter has incorporated slowly add small amounts of water until the dough has bound together. With a small amount of butter coat the pie dish then dust it with an even coating of flour on top, giving it a slight tap to remove the excess flour. Cut the dough in half and roll out large enough to cover the bottom of the pie dish. Carefully wrap the rolled out dough on your rolling pin and carefully place into the pie dish. Using your fingers to remove any air pockets and to push the pastry into the pie dish. Poke the pastry with holes using a fork and place into the oven to cook for 5 minutes without colour. Remove from the oven and brush the pastry with the egg wash to fill the holes. Place the pie dish back into the oven to allow the egg wash to set and fill the holes.
4) Wash, peel and cut the potatoes into equal size portions. Place the cuts of potatoes into a large pan and cover with water. Add two pinches of natural sea salt and place the pan on to high heat. Boil the potatoes for 30 – 40 minutes until soft. While waiting for the potatoes to cook place the milk and the butter into a small pan. Place the small pan onto a low heat to melt the butter in the milk, then set aside for later. Once the potatoes are soft drain out of the pan and place back into the pan. Place the pan back onto a medium heat to dry out the potatoes. Rice the potatoes or mash them using a masher. Slowly add the butter milk mix and mash into the potatoes. Taste and season if needed.
5) Pre heat the oven to 180c/350f. Once the stew is ready pour into a large clean tray to allow it to cool down quickly. Once slightly warm pour the mix straight into the pie mix. Dust the work surface with a even amount of flour and roll out the second pastry. Brush the edges of the pie dish with egg wash then lay out the pastry over the top of the pie. Crimp the sides and brush the top with egg wash. Any spare pastry make decorations and brush with egg wash again. Cut two holes into the middle of the pie and place the pie into the oven for 30 minutes.
6) While waiting for the pie to finish cooking place a medium pan of water on to boil. Once boiling drop the carrots into the water and cook for 7 minutes then add the florets of broccoli for 5 minutes. Take out the vegetables and drain off. Serve with the mash potato and the pie.
Check out more of the dish below on my video on YouTube! Made live on Twitch CHEFJOHNREED – Twitch