Beef pie with honey glazed carrots
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 2
- Dietary
- Nut-free
Tender beef, mushrooms and baby onions are cooked in an unctuous gravy and then baked in thyme and marrow bone pastry - could there be anything more delicious?
Ingredients
For the pie mix
- 60g/2¼oz plain flour
- 100ml/3½fl oz rapeseed oil
- 500g/1lb 2oz beef shin, roughly chopped
- 200g/7oz button mushrooms, quartered
- 200g/7oz silver skin onions
- 500ml/18fl oz red wine
- 5 fresh thyme sprigs
- 2 bay leaves
- 1 litre/1¾ pints fresh beef stock
- salt and freshly ground black pepper
For the pastry
- 1 sheet pre-rolled all butter puff pastry
- 1 marrow bone, 6cm/2in long
- 2 free-range egg yolks
- ¼ tsp sugar
- 10 fresh thyme sprigs, leaves picked
For the carrots
Method
To make the pie mix, place the flour in a pan on a medium heat and toast until golden brown. Remove from the pan and pass through a sieve.
Heat a third of the rapeseed oil in a large pan. Add the beef and fry until golden brown, then remove from the pan and set aside.
Place the pan back on the heat and add another third of the oil. Add the mushrooms and fry until their liquid has cooked off and they’re golden. Remove from the pan and set aside.
Place the pan back on the heat and add the remaining oil. Add the silver skin onions and fry until golden, then remove and set aside.
Add the beef and mushrooms back to the pan with the toasted flour and mix well. Add the red wine and reduce until almost dry.
Meanwhile, tie the thyme sprigs and bay leaves in butcher’s string and add to the pan.
Once the wine is reduced, add the beef stock and place a circle of baking paper on top of the liquid. Simmer for 1 hour until the beef is tender.
Add the onions back to the pan. Check the seasoning and adjust to taste.
To make the pastry, preheat the oven to 180C. Cut a disk of puff pastry about 3cm/1in bigger than a 22cm/8½in pie dish.
Cut four incisions in the middle of the pastry to place over the marrow bone.
Pour the pie mix into the dish and place the marrow bone in the middle.
Place the pastry over the dish and crimp around the bone and around the edge of the dish, fluting the edges.
Mix the egg yolk, sugar and 15ml/½fl oz water together and brush over all the pie. Leave for 10 minutes, then repeat the process.
Sprinkle liberally with the thyme leaves and bake for 35 minutes until golden and piping hot.
To make the carrots, place the carrots in a pan and cover with water. Add the butter, thyme and season really well with salt, then bring to the boil.
Once boiling, lower the heat and simmer until just cooked, this will take 3-4 minutes. Then drain.
Heat a frying pan and add the honey, once bubbling and just starting to caramelise, add the carrots and toss to coat.
Stir through the thyme leaves and serve alongside the pie.
