This beef pie is a stew of stewing beef, leeks, carrots and broccoli with cheddar and cream, topped with puff pastry. It serves 4-6. The filling simmers with the lid on for 1hr30, then the pie bakes for 25-30 minutes. The sauce is made with Best Bone Broth Garlic & Herb concentrate.
Serves 4-6
Ingredients
- 1kg stewing beef
- 2 tablespoons olive oil
- 3 medium leeks, sliced
- 3 carrots, chopped
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 2 tablespoons flour
- 3 teaspoons Best Bone Broth Beef & Garlic Herb Concentrate
- 3 cups (750ml) hot water
- 1 cup (250ml) dark ale (or an extra cup (250ml) bone broth, made with 1 teaspoon of the same concentrate in 1 cup (250ml) of hot water)
- 450g broccoli, chopped
- 2 cups (500ml) cheddar cheese, grated
- ½ cup (125ml) cream
- 1 sheet puff pastry
- 1 egg, beaten
- Salt & pepper to taste
Method
- Season the meat with salt and pepper and place in a hot pan with a tablespoon of olive oil. Cook until the meat has browned on both sides and then remove from the pan and set aside.
- Add 1 more tablespoon of olive oil to the pan and reduce the heat to medium. Add the leeks and carrots and cook until softened slightly, about 5 minutes. Then add the garlic, mustard, paprika and flour and cook for 1 minute. Mix 3 teaspoons of Best Bone Broth Beef & Garlic Herb Concentrate with the hot water and add to the pan. Add the dark ale or the extra cup of bone broth and stir to dissolve the flour.
- Add the beef back into the pan. Reduce the heat and simmer with the lid on for 1hr30, stirring occasionally.
- Remove the lid and add the broccoli, 1 and a half cups (375ml) cheese and cream and cook for 5 minutes to soften the broccoli slightly. Remove from the hob and cool.
- Preheat the oven to 200°C. Pour the stew into your pie dish. Top with a piece of puff pastry and cut edges to fit the dish. Brush with the beaten egg, sprinkle over the remaining cheese and cut a few slits to allow steam to escape.
- Place in the oven and bake for 25-30 minutes until deep golden and the filling is hot.
- Serve with seasonal green veg and your favourite mint pesto.
Adapted from Best Bone Broth Recipe Book 1.
Make it with Garlic & Herb
The sauce in this pie is built on our Garlic & Herb concentrate: Garlic & Herb 260g · Garlic & Herb 350g
The broth is made in Queensland from 100% grass-fed cattle from Australia and New Zealand. Delivery is free and takes up to 3-5 working days. If you do not like it within 30 days, message us and we will refund your money. You do not need to send it back.
FAQ
Can I use a different flavour? Yes, but the taste will change, because the recipe is written for Garlic & Herb. Original Beef has only beef and evaporated sea salt, so you choose the seasoning.
Can I make the pie without ale? Yes. The recipe says to use an extra cup (250ml) of bone broth instead of the dark ale. Make it with 1 teaspoon of the same concentrate in 1 cup (250ml) of hot water.
Can I eat leftover pie cold? The Food Standards Agency says leftovers can be eaten cold if they have been cooked properly, cooled, and put in the fridge within two hours. It also says to eat leftovers within 48 hours, or freeze them if you think this will not be possible. Source: Food Standards Agency, Cooking your food (https://www.gov.uk/government/publications/cooking-your-food/cooking-your-food).
How should I reheat leftover pie? The Food Standards Agency says food should be cooked to steaming hot throughout, rather than warmed, and that leftovers should only ever be reheated once, because repeatedly changing temperatures gives bacteria more chances to grow and cause food poisoning. Source: Food Standards Agency, Cooking your food (https://www.gov.uk/government/publications/cooking-your-food/cooking-your-food).
