The weather has definitely cooled down and we are well and truly on our way to enjoying lovely warm, comforting dinners in our house. This flavour packed Slow Cooked Beef, Chorizo and Vegetable Pie is one dish that fits the bill. The meat is lovely and tender and the flavours spot on. The homemade short crust pastry gives it a lovely butter crunchy texture as you enjoy each bite.
The whole family will love this meal. The addition of pastry shapes on top of the pie made my three year old jump up and down in the kitchen until he got a star with his dinner.
Using the Casserole Beef makes this a budge friendly meal as well. With the total cost of this meal being approximately $16.00 to feed 8. If you don’t enjoy Chorizo you can simply leave it out or replace with 2 rashers of bacon.
1 kg Casserole Beef, cubed
3 Potatoes, peeled cut into 8ths
1 Onion, diced
3 Cloves Garlic, sliced finely
2 Carrots, chopped
1 Tsp Fresh Thyme sprigs
1/3 cup of Vegetable stock
100 g of D’Orsogna Spicy Chorizo Slices, diced.
Salt and pepper to taste.
1 Cup Beans, top and tailed and cut into thirds.
Short Crust Pastry
(or use frozen store bought)
100gm Butter, cold and cubed
1 3/4 Cup Plain flour
1 Egg Yolk ( keep the egg white to baste the pie)
2-3 Tbs Cold water
LETS PUT IT ALL TOGETHER
1. In a frypan over a high heat add the onion and garlic followed by the meat. Cook until lightly browned. You may have to do the meat in batches.
2. Once the meat is browned add to the slow cooked along with the potatoes, carrots, stock, thyme, chorizo and salt and pepper.
3. Cook in the slow cooker for 8 hours on low.
4. After 8 hours add the beans and then remove from the slow cooker and place in the fridge to cool slightly. Approx 30 minutes.
5. While the pie filling is cooling you can prepare your pastry. Place the butter and flour into a food processor with the metal blade and process until it resembles bread crumbs. With the food processor on, add the egg yolk and then gradually the water until it starts to come together to form the dough.
6. Divide the dough in half and roll out on a lightly floured surface. It should be no more than 1mm thick. Place the pastry onto a greased pie dish and press down evenly.
7. Add the pie filling and then roll the remaining dough to form the top. If you have leftover dough cut shapes out of it and put on the top . Pierce a hole in the centre of the pie.
8. Use the egg white to baste the top of the pie.
9. Bake in a pre heated 190 degree celcius oven for 20 minutes or until the pastry is nice and golden.
Enjoy with a salad or extra vegetables.
Great for leftovers the next day.
Is there another option I can use to mix the shortcrust pastry if I don’t have a food processor??
You can use your hands. Work the butter into the flour with your fingertips to form a breadcrumb like consistency then add the remainder of the ingredients working them in as if your were kneading.
Great thanks! I guess people were doing that before food processors Hahaha!! Just wasn’t sure if I could get that consistency without the processor
Just wondering if 1/3 cup of stock is enough liquid for this recipe?
Hi Ellen, yes it is as the liquid increases during the slow cooking process.