Country Beef and Onion Pie
Tender braised beef chuck and sweet caramelised onions baked under golden, flaky pastry in a classic country farmhouse pie.
- Prep
- 25 min
- Cook
- 80 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •heavy-based saucepan
- •22 cm pie dish
- •pastry brush
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 28 g
- carbs
- 36 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 540 kcal
Instructions
- 1
Heat half the oil in a heavy saucepan over medium-high heat.
- 2
Brown the diced beef in batches until well-coloured, then transfer to a plate.
- 3
Add remaining oil and sliced onions to the pan, cooking until soft and golden.
- 4
Stir through the plain flour and cook for one minute.
- 5
Pour in the beef stock, stirring constantly to avoid lumps.
- 6
Add the browned beef, Worcestershire sauce, Vegemite, thyme, salt, and pepper.
- 7
Cover and simmer gently for 50 minutes until the meat is very tender.
- 8
Remove the lid and simmer uncovered for 10 minutes to thicken, then cool completely.
- 9
Preheat the oven to 200 degrees C and grease a 22 cm pie dish.
- 10
Line the dish with shortcrust pastry and fill with the cold beef mixture.
- 11
Top with puff pastry, trim and crimp edges, brush with beaten egg, and cut steam vents.
- 12
Bake for 30 to 35 minutes until the pastry is crisp and deep golden brown.
Chef's tips
Always let the cooked beef filling cool completely before assembling the pie. Hot filling will melt the pastry fats and make the crust soggy before baking.
Ingredient substitutions
- Vegemite → 1 tbsp tomato paste
- beef chuck → beef blade steak or gravy beef
Storage
Store leftover baked pie covered in the refrigerator for up to 3 days.
Reheating
Reheat slices in a 180 degrees C oven for 15 to 20 minutes to keep pastry crisp.
Common mistakes to avoid
- •Assembling the pie with hot filling, causing soggy pastry bottoms.
- •Skipping the browning step, which deprives the gravy of deep meaty flavour.
- •Forgetting to cut steam vents in the top pastry, which causes soggy crusts.
Serving suggestions
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