This family sized pie is a winner. The filling is slow cooked, tender and full of flavour with pieces of bacon and bite sized pieces of beef. The homemade pastry is easy and tasty.
It can be made low FODMAP, gluten and lactose free.
Preparation Time: 15 minutes
Cooking Time: 2 hours 30 minutes
Serves: 1 large family pie
Ingredients 700 g casserole beef, cut into bite sized pieces
1 tbsp flour
Salt and pepper
1 clove garlic, crushed (exclude for low FODMAP)
1 small brown onion, finely diced (exclude for low FODMAP)
4 rashes of bacon, rind removed, sliced
1 large carrot, cut into 3 mm cubes
1 tsp dried thyme
2 tsp oregano
1 tbsp Worcestershire sauce
1 can tomatoes
1/2 cup water
For the pastry 1 1/2 cups plain flour (gluten free, if required)
1/2 cup self raising flour (gluten free, if required)
100 g butter (or nuttelex, if lactose free)
3 - 4 tbsp iced water
1 egg, lightly beaten, to brush the pastry
1 tbsp rosemary
Method Make the beef and bacon filling
Season the beef with salt, pepper, toss with flour and brown in a high sided frypan on medium heat. Transfer to a bowl.
Add the garlic, onion, bacon and cook until the onion is clear and the bacon is caramelised. Add the carrot and cook for 2 minutes.
Add the remaining ingredients, season with salt and pepper, bring to a boil, cover and reduce to a simmer for 1 1/2 - 2 hours or until the beef is tender. Place in the fridge to cool (for up to 2 days if making ahead).
Cook the beef, bacon and slow cook the remaining ingredients until the beef is tender but holds its shape
Make the pastry (at least 40 mins prior to baking the pie)
Grease and line a round 23 cm cake tin with baking paper.
Use your fingers to combine the flour and butter into fine breadcrumbs, add 3 - 4 tbsp of iced water and knead for 1 minute to form a smooth dough.
Roll 2/3 of the dough 3 mm thick, push into the tin and sprinkle with rosemary. Cover remaining dough and the tin in plastic wrap and refrigerate for 35 minutes or until ready to use.
The pastry will be smooth, firm and tastes great with rosemary
Make the pie
Preheat the oven to 180 degrees.
Add the meat filling on the pie base.
Roll the remaining dough into a 3 mm thick circle and place on top of the pie, seal the edges with a fork and make small holes in the top with a knife. Decorate with leftover pastry if desired.
Brush the pastry with egg, sprinkle with rosemary and bake for 45 minutes, or until golden.
Take out of the oven and cool briefly before serving.
Add the filling, put on the pastry lid and bake until golden