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Rich beef, tomato and olive pie
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Prep Time:
25 minutes
Cook Time:
165 minutes
Total Time:
190 minutes
Try Kate Brack's irresistible beef pie recipe for a deliciously comforting dish you won't be able to resist.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 500g beef chuck steak, trimmed, cut into 2cm pieces
  • 1 onion, thinly sliced
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 sprigs thyme, leaves picked
  • 22.20 gm tomato paste
  • 60ml (1/4 cup) red wine
  • 400g can chopped tomatoes
  • 80ml (1/3 cup) malt vinegar
  • 75g (1/2 cup) pitted kalamata olives, halved
  • 62.50 ml roughly chopped flat-leaf parsley
  • 1 egg yolk, lightly beaten
  • Salad greens tossed with vinaigrette, to serve
  • 185g (1 1/4 cups) plain flour
  • 185g (1 1/4 cups) self-raising flour
  • 60g cold butter, grated
Instructions:
  • To prepare the filling, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Brown half of the beef for 4 minutes, then remove with a slotted spoon. Repeat with another 1 tablespoon of oil and the remaining beef. Add the last tablespoon of oil and cook the onion until soft and golden. Stir in carrot, celery, garlic, and thyme, cooking until vegetables are tender. Add tomato paste, cook for 1 minute, then stir in wine, tomatoes, and vinegar. Season with salt and pepper.
  • Add the beef back into the pan and gently mix until it is immersed in the liquid; if needed, add a touch of water. Let it come to a gentle simmer, then lower the heat and cook for 2 hours, stirring occasionally, until the beef is tender and easily pulled apart with a fork (avoid boiling to keep the beef tender). Allow to cool before adding the olives and parsley into the mixture.
  • For the pastry dough, combine ingredients and 1/4 teaspoon salt in an electric mixer with a dough hook. Mix on low–medium speed for 3 minutes until combined, scraping down the sides. Gradually add 125ml (1/2 cup) iced water with the mixer running, then increase speed to high for 1 minute. Transfer dough to a floured surface, knead until smooth. Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour.
  • Preheat the oven to 200C. Roll out the larger pastry disc on a lightly floured surface to a 40cm round. Line the pie pan with the pastry, leaving a 3cm overhang. Fill the pie with the filling, brush the pastry edge with egg yolk. Roll out the remaining disc to a 30cm round, place it over the filling, press gently to seal, and trim any excess pastry with a sharp knife. Crimp the edges with a fork to seal. Brush the top with egg yolk and refrigerate for 10 minutes before baking.
  • Using a sharp knife, score a small cross onto the pastry lid. Bake for 25 minutes or until the pastry is golden and the filling is warmed through. Serve promptly alongside a refreshing salad.

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