#beef pie

[daily-deliciousness]

Steak and ale pot pie

[barwithnodoors]

Beef Pie - This wasn’t great.  I think the soup you choose matters, and the onion helps in a way, but it’s a really weird way to serve canned soup, and I don’t think making the soup from scratch would even save this.

[food-inspiration-photos]

[the0ther-side0f-dawn]

australian canteen foods

[askwhatsforlunch]

Blackcurrant Beef Pie

One of Dijon’s specialty, besides its renowned mustard, is cassis (or blackcurrant). If crème de cassis is particularly good with Champagne as an apéritif (known as Kir Royal), we discovered blackcurrant ketchup when we visited last month -as my sister is going to study medecine there in the Autumn- and liked it so much, we brought a pot home. It comes particularly handy on a rainy Sunday, when you want something both hearty and not too heavy. This is exactly what this Blackcurrant Beef Pie is, and it is also very tasty, as the ketchup allows to forgo the use of flour as a thickener. Bon appétit!

Ingredients (serves 4):

1 tablespoon olive oil

1 tablespoon unsalted butter

6 medium button mushrooms, dusted

1 garlic clove, minced

2 fluffy sprigs fresh parsley

1 tablespoon olive oil

1 tablespoon unsalted butter

1 small onion

355 grams/12.5 ounces beef chuck 

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 1/2 tablespoon cassis (blackcurrant) ketchup (or blackcurrant jam)

1 tablespoon demerara sugar (only half if using blackcurrant jam instead of ketchup)

1/2 cup water

300 grams/10.5 ounces Rosemary and Cheddar Pastry

In a large, nonstick skillet, melt olive oil and butter over medium-high heat. Cut mushrooms into thick slices and add to the skillet. Sauté, a couple of minutes, until softened. Add minced garlic; sauté, 1 minute more.

Finely chop parsley, and add to the mushrooms. Cook, 1 minute. Transfer mushrooms to a plate; set aside.

In the same skillet, melt olive oil and butter together over medium-high heat.

Peel and finely chop onion. Add to the skillet and sauté, 3 minutes, until softened.

Cut beef chuck into bite-sized pieces, and add to the skillet. Brown, on all sides. Cook, about 3 minutes. Season with fleur de sel and black pepper. Then, stir in blackcurrant ketchup and demerara sugar, coating the meat well. Gradually stir in water, until sauce thickens slightly. Stir in reserved mushrooms. Remove from the heat and allow to cool completely.

Preheat oven to 200°C/395°F.

Lightly butter a pie plate. Spoon cooled beef and mushroom filling into the pie plate, levelling with a spoon.

Roll Rosemary and Cheddar Pastry into a large circle onto a lightly floured surface. Place Pastry circle on top of the filling. Trim and crimp the edges. 

Break egg in a small bowl, and whisk well. Brush Pastry top generously with egg wash. With a sharp knife, cut slits in the Pastry, to allow steam to escape. Decorate pie with leftover Pastry if you wish, and brush with egg wash as well.

Bake pie in the middle of the hot oven, at 200°C/395°F, for 35 minutes, until pastry is golden brown.

Serve Blackcurrant Beef Pie hot.

[imagineannemorgan]

I made beef and ale pie. I’m aiming to cook more often.

[therecipelibrary]

Beef Pie with Potato Crust The Bride's Cookbook 1918

[food-inspiration-photos]