Did you know that this week was British pie week? why is this not a thing in Ireland? we love our pies! and judging by the response I’ve received to my home made chicken, pie this week it could be Pie week!! Guys, I’ve just been overwhelmed by amazing photos and messages from you all. Thanks so much x So I thought I better post another one, to say a proper thank you!! This one is a beef and Butternut squash pie, full of flavour and is the ultimate in comfort food, I really hope it becomes another family favourite.
- 1 large pack of stewing beef around 540 grams
- 1 tablespoon of plain flour
- 1 large butternut squash
- 2 onions
- 2 carrots
- 2 stalks of celery
- 1 beef stock cubes with a pint boiling of water (add 2 for a richer flavour)
- 1 tablespoon of tomato puree
- 1 bunch of fresh thyme (save some to put in at the end)
- 1 bunch of fresh rosemary
- 1 bay leaf (optional)
- 1 pack puff pastry 320g
- 1 egg
Method (serves 4)
For this recipe, you will need a large saucepan with a lid and an oven proof pie dish.
Boil the kettle for your stock and cut all visible fat of your beef
Chop the onion, carrot, butternut squash and celery
Spray a large saucepan with olive oil or fry light and add the onion and beef to soften the onion and brown the beef for a few mins,
Now chuck in you carrot, ..celery and squash and give a good mix.
Add the tablespoon of flour and stir, slowly adding in your hot pint of beef stock as you stir.
Finally add the tomato purree and fresh tyme, rosemary. and a bay leaf (optional) season with salt and pepper
Cover with the lid and leave on a low heat for 3 and a half hours Simmering away.
when the 3 and a half hours are up, wack in more fresh thyme and season again with a little salt and pepper.. (take out the bay leaf)
Transfer to a pie dish, top with puff pastry, brush the pastry with a beaten egg and oven cook at 180c for 40 minutes …
perfect on its own with greens or paired with creamy mash, grab a spoon and dig in x