Imagine sinking your fork into a golden, flaky crust, revealing a savory filling of tender beef and aromatic vegetables. This Hearty English Meat Pie is your answer to comfort food cravings, perfect for any time you want a warm, satisfying meal.
The heart of this pie is the beef chuck, providing a rich, meaty flavor and tenderness when cooked slowly. Vegetable oil helps in browning the meat, enhancing its flavor. Onion and carrots add sweetness and depth, while garlic brings a subtle kick. Beef stock forms the base of the luscious sauce, with tomato paste adding a hint of acidity and depth. Worcestershire sauce offers a complex umami flavor, and dried thyme lends an earthy note. Finally, puff pastry creates that irresistible crisp crust, while a beaten egg gives it a beautiful golden finish.
This hearty pie pairs beautifully with creamy mashed potatoes or a simple green salad with a tangy vinaigrette. A glass of robust red wine or a cold pint of ale complements the rich flavors perfectly.
Start by preheating your oven to a toasty 400°F. It’s the perfect temperature to ensure your pie comes out golden and delicious.
Heat a large skillet over medium-high heat and add a tablespoon of oil. Once it shimmers, toss in the beef cubes. Let them brown on all sides, which should take about 5–7 minutes. This step is crucial for developing flavor, so don’t rush it.
Add the onion, carrots, and garlic to the skillet. Cook until the onions turn translucent, about 5 minutes. This stage is all about building layers of flavor.
Stir in the tomato paste, Worcestershire sauce, dried thyme, and a good pinch of salt and pepper. Mix everything well to coat the beef and vegetables.
Now, pour in the beef stock. Bring it to a simmer, then reduce the heat and let it cook slowly until the meat is tender and the sauce thickens, about 30–40 minutes. Patience here pays off with deep, rich flavors.
While the filling is cooking, roll out your puff pastry sheets. Use one sheet to line your pie dish, pressing it firmly into the edges.
Once the filling is ready, spoon it into the pastry-lined dish. Cover with the second sheet of pastry, sealing the edges well. This keeps all those delicious juices inside.
Brush the top with a beaten egg for that golden sheen and cut a few slits in the pastry to let steam escape.
Bake for 25–30 minutes, until the pastry is puffed and golden brown. Let it cool just a bit before serving to avoid any eager tongues getting burned.
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