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Beef and carrot pie


Serves: 6
timePrep time: 25 mins
timeTotal time:
Beef and carrot pie
Photograph by Karen Thomas

Beef and carrot pie


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
700Kcal
Fat
39gr
Saturates
14gr
Carbs
45gr
Sugars
10gr
Fibre
3gr
Protein
40gr
Salt
1gr

Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes
Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes

Ingredients

  • 900g braising steak, trimmed
  • 3 tbsp plain flour
  • 5 tbsp sunflower oil
  • 2 onions, finely diced
  • 1 garlic clove, finely diced
  • 2 celery sticks, finely diced
  • 375g Chantenay carrots, trimmed
  • 2 tsp light muscovado sugar
  • 2 tbsp cider vinegar
  • 330ml bottle British pale ale
  • 1 bay leaf
  • some parsley and thyme sprigs
  • 500g puff pastry
  • 1 egg, roughly beaten

Step by step

Get ahead
Prepare to the end of step 3, cool, cover and chill. The unbaked pie can be frozen.
  1. Cut the beef into 5cm chunks. Put the flour in a large mixing bowl and season. Set a large pan over a medium heat; add 3 tablespoons of the oil. Toss the meat in the seasoned flour and add enough to the pan for a single layer.
  2. Fry the meat for about 3 minutes, or until browned all over. Transfer to a bowl. Repeat with the remaining steak, adding more oil as you need it. Save any leftover flour.

     
  3. Once the meat is browned, lower the heat. 
Stir in the onions, garlic, celery and carrots; 
fry for 8 minutes, or until soft. Increase the heat and mix in the sugar and reserved flour. Cook for a minute, then add the vinegar, ale, 200ml water, herbs and the meat with its juices. Bring to the boil, then turn down very low. Season, cover and simmer for 1 hour. Remove the lid and cook for a further 30 minutes to reduce the liquid. Leave to cool.
    Tip
    If you just fancy a beef stew, make this recipe to the end of step 3 and serve with mash.
  4. Remove the herbs and discard. Preheat the oven to 200°C, fan 180°C, gas 6. On a lightly floured surface, roll out the pastry to fit over the top of a 1.5 litre pie dish. Line the rim of
    the dish with a strip of pastry and lightly brush with beaten egg. Fill with the cooled stew. Using a rolling pin, cover the dish with the pastry lid. Seal the edges with a fork. Brush with beaten egg and prick with a knife.
  5. Bake for 40 minutes, or till crisp and golden. Let to sit for 10 minutes before serving.

    Recipe from The Great British Vegetable Cookbook (National Trust Books, £25). 

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