Preparation: 20 minutes | Cooking: 2 hours 30 minutes | Serves: 4
The nights are about to get colder, so now is the perfect time to try out some hearty winter warmers. Shin or gravy beef is very tender and flavoursome when slow-cooked, and this beef hotpot pie is bursting with flavour. You can even refrigerate the leftover pie filling to make a casserole on another night.
This recipe is adapted from Beef and Lamb.
- 750 g of chuck, shin or gravy beef
- 2 crushed garlic cloves
- 1 chopped onion
- 1 can of tomatoes, 400g
- 1 310g can of drained corn kernels
- 1 tablespoon of Worcestershire sauce
- 1 sheet ready-rolled puff pastry, thawed
- Green beans for a side-serving
- Dice your beef into small cubes and season with salt and pepper, before mixing in 2 tablespoons of oil. Pre-heat a heavy pot on medium-high heat and start browning the steak in two or three batches. Set aside the beef once it has been browned.
- Turn down the heat in your pot, before adding a touch of oil alongside the onion and garlic. Cook the vegetables for 1-2 minutes, then add tomatoes, corn and Worcestershire sauce to the pot, stirred in. Add your browned beef to the pot. Partially cover the pot and keep cooking over a low heat.
- Keep simmering until the beef is tender. Remember to stir and add water during cooking if there is not enough liquid. If the sauce needs thickening, you can simmer with the lid off for about 10 minutes to reduce the sauce.
- Preheat your oven to 220 degrees and put your beef and vegetable mixture into an ovenproof casserole dish. Cover the mixture with puff pastry and pinch the edges. Bake for approximately 20 minutes or until your pastry is golden-brown, and dish up your beef hotpot pie with green beans as a side-serving.