Easy beef pie with potato scones
This beef pie couldn't be any easier to make and what is even more amazing, is that the oven does all the hard work for you. The beef cooks slowly in the oven and all you have to do is prepare the scone dough in advance and keep it in the fridge.
| Recipe By: | Nina Timm |
| Serves: | 6 |
| Cooking Time: | 1 1/2 hours |
| Serving Suggestion: | Serve with sweet cooked carrots and steamed green beans. |
| Prep Time: | 10 minutes |
Ingredients
- 2Kg beef, cubed (I used sirloin)
- 480 g self-raising flour
- 1.5 g pepper
- salt
- olive oil
- 50 g Butter
- 3 onions, roughly chopped
- 3 cloves garlic, chopped
- 3 cups red wine
- 250 ml beef stock
- 2 bay leaves
- 5ml dried thyme
- 2 boiled potatoes, mashed
- 2 large eggs, beaten
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Cooking Instructions
- Pre-heat the oven to 180oC.
- Season the meat with salt and pepper and roll in 70g of flour. Shake off the excess flour (I used a plastic bag to put the flour and meat in and just shake it round a bit).
- Heat the olive oil in a cast iron pot and brown the meat cubes, a few at a time, until all the beef is browned.
- Take the meat out of the pot and add 30g of butter, onions and garlic. Fry until soft and add the beef, wine, stock, bay leaves and thyme.
- Cover with the lid and place in the oven for about 1 to 1 1/2 hour or until meat is soft. When cooked, dish out into a pie dish and let it cool slightly!
- In the meantime make the scone dough. Sift 200g of flour and some salt into a mixing bowl and rub 150g of cubed butter into the flour until it resembles fine breadcrumbs.
- Add the mashed potato and mix until it forms a dough. Shape into a ball and cover with cling film. Keep the dough in the fridge until you're ready to use it.
- When you are ready to make your pie, roll out the dough on a floured surface and cut out circles. Place the circles on the pie and egg wash them before baking the pie in the pre-heated oven until golden and bubbly.
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