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:
- Melt fat in a skillet over medium-high heat. Add flour to the beef fat; whisking constantly until the mixture thickens (about 3mins)
- Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil
- Boil mixture until it thickens slightly, seasoning with salt and pepper to taste
For the braised beef:
- 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
- Sauté onion, potatoes, garlic and thyme for 10 minutes on a low heat
- Blanch the carrot cubes in hot water and refresh by immersing the cubes in ice water immediately thereafter
- Combine the beef brisket, beef jus, potatoes, carrots, onion, garlic and thyme
- Shred beef with a fork, and season the mixture with salt and pepper to taste
For the mash:
- Peel, roughly chop and boil the potatoes in a big pan of water until soft (+-20mins)
- Add the butter, cream and salt and mash until smooth, but with some texture
Putting it all together:
- Dust a clean surface with flour, roll out puff pastry and cut into circles sized according to your preference (15cm circumference recommended)
- Cool the filling and place in the centre of the circular puff
- 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?