Beef and Celeriac Pie


Beef and Celeriac Pie 

Makes 4 Individual or 1 Large Pie
Prep time 20 minutes
Cook time 4 hours

1 tbsp Oil
750g Beef Topside, cut into large chunks
1 Onion, sliced
1 Celeriac, peeled and cut into large chunks
2 Leeks, sliced
2 Carrots, peeled and chopped
2 tbsp Plain Flour
1 tbsp Tomato Puree
500ml Red Wine
500ml Beef Stock
1 Bay Leaf
500g Puff Pastry
1 Egg, beaten

In a large casserole dish, heat the oil. Season the beef pieces and fry in batches until golden. Set aside. Add in the onion, celeriac, leeks and carrots and mix well. Add in the tomato puree and plain flour and stir until coated. Gradually pour in the red wine, stirring constantly and then add in the beef stock and bay leaf. Bring the pan to the boil and then reduce to a low simmer and cover with a tight fitting lid. Allow to cook for 2 hours and then remove the lid, give everything a good stir and cook for another hour without the lid to reduce the liquid. You can now make the pies with the hot beef mixture or save the filling in the fridge for up to 24 hours before going onto the next step.

Once you’re ready to cook the pies, preheat the oven to 200c/180fan. Roll out the puff pastry to a £1 coin thickness and cut 8-12 long, thin strips of pastry and trace around the pie tins to make the lids. Fill the pie tins with the beef stew mixture and then using a pastry brush, brush the rims with a little egg and lay 2-3 of the pastry strips around the rim to make a border. Now, brush these strips with egg and add the tops, if you have any overhanging pastry, use a sharp knife or scissors to trim it. Either pinch or crimp the edges of the pies and brush with egg. Make a small cut in the centre of the pastry for steam. Bake the pies for 20 minutes (25-30 if your beef mixture is cold) until puffed and golden. Serve immediately.


Add decorations with the extra scraps of pastry!

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