Beef and red wine pot pie

Mum made this recipe one weekend when my sister was up staying with them and I was sent a photo of a pie which made me want to make it immediately!  It looked fantastic and all reports were that it tasted just as good.  Dad sent me the recipe which I think is from the Good Weekend or Good Living and my attempt turned out pretty well.

This dish takes a long time to cook so best to do it when you have an afternoon at home - the meat needs four hours in the oven, then an additional 25 minutes with the pastry on top.

I served mine with green beans and roasted tomatoes - they are pretty large pies so you don't need much more.  The recipe suggests serving with mashed potatoes as well. 

1 kg chuck beef or beef shin

2 tbsp flour

Sea salt and pepper

2 tbsp vegetable oil

2 carrots, diced

4 garlic cloves, crushed

4 anchovy fillets, chopped

100g tomato paste

4 bay leaves

250ml red wine

250ml water

2tbsp parsley, chopped

1tbsp parmesan, freshly grated

1 packet puff pastry, thawed

1 egg, beaten

Heat oven to 150 degrees.

Cut beef into large bite-sized chunks, trimming off any major bits of fat.

Toss meat in seasoned flour.

Heat oil and brown meat, turning well.

Place in a heatproof casserole dish with carrots, garlic, anchovy fillets, tomato paste, bay leaves, salt and pepper.

Add red wine and water and toss; the meat should be covered.

Cover and bake for four hours; if too runny, bake for the final 30 minutes uncovered.

You can do this step a day or two beforehand.

Heat oven to 200 degrees. 

Roughly shred the meat and mix with parsley and parmesan. 

Lay pastry on a floured surface and place a pie dish or ovenproof bowl upside down on top. 

Cut out four circles one centimetre larger than rim.

From remaining pastry, cut a few one-centimetre-wide strips.

Lightly oil each bowl and fill with meat. 

Press pastry strips around each rim and brush with beaten egg.

Place pastry lids on top and press down firmly to seal.

Trim if necessary and brush with beaten egg.

Bake for 25 minutes or until golden.

If you want to serve with roasted tomato, bake them alongside.

Serves 4.

 Pie straight out of the oven

A shot trying to show the inside goodness