You guys know how much I love a good pie. This Herby beef and onion pie would honestly be classed as restaurant quality and so easy to whip up.
What I usually do is stick my stew recipe into the slow cooker( on low for 4 hours and then high for 3 hours.)
But if you don,t have a slow cooker? not to worry, just cook it for around 4 hours on the hob Transfer it to a pie dish and top it with herby pastry.
I would really recommend using fresh herbs as it makes a huge difference to the overall flavour. Simply serve it with creamy mash and a glass of red for mammy 😉 A perfect Friday night winters dinner.
This is also a great dish to have up your sleeve if you’re having guests over and you,re stuck for something to cook.
I’m looking forward to hearing how you guys get on with this one. Get in touch over on the Facebook page or Join My Home-cooks Ireland By one yummy mummy fb here. (for loads more recipes, meal plans and Ideas)
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Herby Beef and Onion pie
1 pack of stewing beef 500g
1 tablespoon of flour (seasoned with salt and pepper)
2 celery stalks
2 beef stock cubes with 1 pint boiling of water
1 bunch fresh herbs rosemary parsley and thyme
(save some herbs aside for the pot at end and for your pastry)
1 pack of puff pastry and an egg to egg wash it
Method (serves 6 ) or 3 greedy guts here!
You will need a mixing bowl and large saucepan with a lid. (or put the whole lot into your slow cooker for 7 hours, 4 on low and 3 on high)
In your mixing bowl add the beef and cover well with the seasoned flour.
Heat a pan with oil and brown your beef in two batches, leave to one side.
Chop and peel the carrots and onions and celery
Add some oil to your saucepan and soften the onions and carrots and celery.
Season with a little salt and pepper this adds a great depth of flavour to your stew
Chuck in the beef and give a good mix…
Pour in the pint of stock and let bubble for a min.
Chop your lovely fresh herbs leaving some aside to put in at the end.
Put your Lid the saucepan and turn right down to a low heat on the hob and simmer for around 4 hours. (the longer the stew cooks the better).
When the beef has broken down and tenderised sprinkle with more fresh thyme, rosemary and parsley
when stew is cooked transfer the whole lot into an ovenproof pie dish
Preheat oven to 180c gas 4
chop some more herbs and unroll your pastry, scatter the herbs into the pastry, then give them a press down with your hands
brush the pastry with a little egg wash and stick in the oven for 40 to 50 mins until pastry is golden brown and cooked all over
and that’s it x