Recipes

Beef chuck & pea pie

Ingredients

  • 1.25kg beef chuck, diced and cut into 3cm cubes sea salt and freshly ground pepper, to season
  • 3 tbsp plain flour
  • 80ml extra virgin olive oil
  • 1 large onion, finely diced
  • 2½ tbsp tomato paste
  • 200ml red wine 200ml veal or chicken stock
  • 150g frozen green peas, defrosted, plus extra to serve
  • 1 handful mint leaves, chopped
  • 1-2 sheets frozen puff pastry
  • 1 egg yolk, lightly whisked with 1 tbsp water

Method

Preheat the oven to 160°C. Season the beef with salt and pepper and toss with 2 tbsp flour until evenly coated.

Heat the oil in a large ovenproof heavy-based pan over high heat.

Add beef in batches and cook for about 5 minutes per batch, until well browned, then remove. Add more oil if pan dries out.

Add the onion with a pinch of salt and cook over low heat for about 5 minutes, until softened.

Add the tomato paste and 1 tbsp flour and cook out for a minute or so. Add the red wine and stock, and stir until the mixture boils.

Return the beef to the pan, cover the pan with foil, place in the oven and cook for 2 hours, or until tender, then stir through the peas and mint. Allow to cool, then chill in the fridge until cold (warm filling will ruin the pastry).

When the beef filling is ready, heat the oven to 180°C.

Divide the pie filling among four 300ml ramekins or pie dishes. Top each with a piece of pastry large enough to hang over the edge of each dish (it is important to remove the pastry from the freezer only 5-10 minutes before you need it, so it thaws but stays chilled). Press the pastry down firmly around the edges of the dishes and brush evenly with the egg yolk. Bake in the middle of the oven for about 40 minutes, until puffed and golden.

Serve warm with extra peas.

NOTES: Want something to drink?
Try the Tahbilk Cabernet Sauvignon 2013, Goulburn Valley, Vic.

This classic fruit-driven cabernet sauvignon is a terrific match with the slow-cooked beef pie. It's medium-bodied and full of delicious grainy tannins, with underlying touches of blackcurrant and mint, and lingering flavours of crushed blackcurrants, blueberries, cloves and other spices.

First published in the Good Weekend. Photography by William Meppem and Jennifer Soo. Styling by Hannah Meppem. Food preparation by Nick Banbury.
THE ROCKPOOL FILES