Mel Christensen

Mel Christensen

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Beef & Burgundy Pot Pies

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Beef & Burgundy Pot Pies

 

  • 1tbs olive oil
  • 200g bacon cut into 1cm cubes (I was cheeky and used diced speck – YUM!)
  • 2 large onions, diced
  • 750g blade steak, 5cm cubes
  • ground black pepper
  • 2 tbsp tapioca flour (also known as arrowroot)
  • 2 tbsp Brandy
  • 1-2 cups red wine
  • 1 bay leaf
  • 2 stalks fresh rosemary, finely chopped
  • 2 x 2cm pieces of orange peel
  • 3 cloves garlic, minced
  • 2 cups beef stock
  • 500g small mushrooms, sliced (or large mushrooms halved and sliced)
  • 6-8 pieces of mountain bread

 

  1. Preheat oven to 160C
  2. In non-stick fry pan heat oil and brown bacon gently. Remove with slotted spoon and brown onions then set aside with bacon.
  3. Season beef with pepper and brown in pan in batches. Once you have browned all if it, return all of the beef to the pan. Scatter over flour on high heat, and then add Brandy. Keep heat on high and add wine, and reduce a little. Make sure to stir up any brown bits.
  4. Add herbs and orange peel. Add garlic, then the bacon and onions. Add beef stock to barely cover the meat (you can add more stock or wine if need be), cover with baking paper snugly and cover with lid. Cook for 2 hours (NO LESS!) and add mushrooms, recover and cook for a further 30mins. Remove from oven and set aside.
  5. Place the beef filling mixture into individual ramekins or 1 large casserole dish, let cool slightly.
  6. Cut the Mountain Bread™ to  fit the top of the dishes, 4 layers per dish, brush with milk and bake in a hot oven (220C) for 10-15 minutes

Enjoy!!

 

*Makes 6-8 small individual pies or 1-2 large pies