Braised Beef Pies!

These braised beef pies have all the elements that make up the ultimate comfort food: buttery soft mash potatoes, a rich beef filling – all encased in feather light, golden pastry. We recommend washing down with a smooth, structured vino that really holds its own, such as the Major’s Hill Cabernet Sauvignon. Mmm…!

We love: Major’s Hill Cabernet Sauvignon. This smooth, refined Cab marries beautifully with this hearty dish.

Alternate Pairing: Feel like something a little risqué? Try the Fat Barrel Stellenbosch Shiraz, for a spicier pairing.


For the beef jus:

  • One quarter cup of beef fat drippings
  • 5 Tbsp all-purpose flour
  • 500ml Beef broth
  • Salt and ground black pepper to taste


For the braised beef filling:

  • 1kg Beef brisket
  • 1 Tbsp peppercorns
  • 3 Bay leaves
  • 2 Onions, finely chopped
  • 2 Potatoes, cut into small cubes and parboiled
  • 3 Sprigs of thyme
  • 3 Large carrots, peeled and chopped into small rough cubes
  • 2 Garlic cloves, minced
  • Pinch of salt and pepper

For the mash potato topping:

  • 6 Medium potatoes
  • 300ml Cream
  • 50g Butter
  • Pinch of salt and pepper (to taste)

For the pie pastry:

  • 1 Roll puff pastry
  • 1 Egg, whisked (for the egg wash)


For the beef jus:

  1. Melt fat in a skillet over medium-high heat. Add flour to the beef fat; whisking constantly until the mixture thickens (about 3mins)
  2. Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil
  3. Boil mixture until it thickens slightly, seasoning with salt and pepper to taste


For the braised beef:

  1. Cover the beef brisket with water and cook over a low heat for 4 hours with the peppercorns and bay leaves, topping up the liquid as it reduces
  2. Sauté onion, potatoes, garlic and thyme for 10 minutes on a low heat
  3. Blanch the carrot cubes in hot water and refresh by immersing the cubes in ice water immediately thereafter
  4. Combine the beef brisket, beef jus, potatoes, carrots, onion, garlic and thyme
  5. Shred beef with a fork, and season the mixture with salt and pepper to taste


For the mash:

  1. Peel, roughly chop and boil the potatoes in a big pan of water until soft (+-20mins)
  2. Add the butter, cream and salt and mash until smooth, but with some texture


Putting it all together:

  1. Dust a clean surface with flour, roll out puff pastry and cut into circles sized according to your preference (15cm circumference recommended)
  2. Cool the filling and place in the centre of the circular puff
  3. Fold over the pastry and seal the edges by pinching with a fork. Brush with the egg wash and bake for 15 – 20 minutes at 180°C

Tip: Spray an oven tray with an anti-stick cooking spray before placing pie on tray, to avoid the base sticking.

Pour yourself a glass of the Major’s Hill while allowing the pies to cool for 10-15mins, serve and enjoy!

You can buy the Major’s Hill Cabernet Sauvignon online here, but why not chat to a Private Wine Merchant to see what else you might fancy?

More great Craig Cormack pairings with F&V wines are here.