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Red wine & beef pot pies
Red wine & beef pot pies
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Prep Time:
35 minutes
Cook Time:
180 minutes
Total Time:
215 minutes
Warm and comforting beef stew topped with fluffy golden dumplings, perfect for winter days.
Ingredients:
  • 2kg beef ossobuco
  • 5.00 gm smoked paprika
  • 1 tsp freshly ground black pepper
  • 750ml btl red wine
  • 2 x 28g Beef Stock Pots
  • 12g mixed herbs
  • 60g butter
  • 300g cap mushrooms, thickly sliced
  • 1 leek, finely chopped
  • 50g (1/3 cup) plain flour
  • 24.40 gm Worcestershire sauce
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 100g natural yoghurt
  • 125ml (1/2 cup) cold water
  • 2 tsp horseradish cream
Instructions:
  • Preheat the oven to 220°C. Mix the beef with sugar, paprika, and pepper in an oven-safe dish. Bake for 20-25 minutes until golden brown.
  • Lower oven temperature to 150°C. In a jug, combine wine and stock, then pour over beef. Add herbs, cover, and bake for 2 hours or until tender, stirring halfway through.
  • Place the beef in a bowl. Strain the cooking liquid through a fine sieve into a jug, discarding fat and bones. Coarsly chop the meat.
  • In a saucepan over medium-high heat, melt butter. Sauté mushroom and leek until slightly softened, about 3-4 minutes. Add plain flour and stir until combined, about 1-2 minutes. Remove from heat. Slowly incorporate the cooking liquid, then return to medium-low heat. Bring to a boil, stirring constantly. Simmer until the mixture thickens, about 3-4 minutes. Add beef and Worcestershire sauce, and simmer for another 3-4 minutes.
  • Preheat the oven to 200°C and distribute the beef mixture evenly among six ovenproof dishes with a capacity of 375ml (1 1/2 cups) each.
  • Add self-raising flour to a bowl. Mix yoghurt, water, and horseradish in a jug. Season and pour into the flour. Drop heaped teaspoons of dough over each pie. Spray with oil and bake for 15-20 minutes until dumplings are puffed and golden.

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