About this recipe:There's nothing better than a homemade pie! This one is no exception. It's super-easy to make with very little prep! A delicious pastry encases chunks of beef and vegetables in a luscious gravy.
Serves: 1 23cm pie
1 tablespoon vegetable oil
225g diced beef rump steak
250ml red wine
300ml ready-made beef gravy
1 1/2 (300g) tins mixed vegetables, drained
2 sheets ready-made shortcrust pastry
1 egg white
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Heat oil in a medium saucepan over medium heat; saute the beef for 10 minutes or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off.
Remove cover and add the gravy and vegetables. Stir well and simmer for 10 more minutes.
Meanwhile, take one sheet of pastry and use it to line a 23cm pie dish.
Pour beef mixture into the pastry case and top with the second sheet of pastry, sealing edges and cutting steam vents in top.
Brush edges with egg white. Place pie on a baking tray. Bake at 180 C / Gas 4 for 30 to 45 minutes.