A rich, slow-cooked steak and red wine filling wrapped in crisp, buttery pastry, this is comfort food dressed up for company. With deep flavours, tender beef, and a golden crust, it’s an indulgent fish perfect for autumn.
Ingredients (serves 4-6)
- 800g braising steak, cut into chunks
- 2 tbsp plain flour
- 2 tbsp olive oil
- 2 onions, finely sliced
- 2 carrots, diced
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 250ml Sainsbury’s High Altitude Malbec Red Wine, Taste the Difference
- 300ml beef stock
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 sheet all-butter puff pastry
- 1 egg, beaten (for glazing)
- Sea salt and black pepper
Method
- Heat the oven to 160°C (fan 140°C). Toss the beef in the flour with a pinch of salt and pepper.
- In a heavy pan, heat the oil and brown the beef in batches until golden. Remove and set aside.
- Add the onions, carrots, and garlic to the pan. Cook gently for 5–6 minutes until softened. Stir in the tomato purée, then pour in the red wine and let it bubble for a couple of minutes.
- Return the beef to the pan with the stock, thyme, and bay leaf. Cover and cook in the oven for about 2 hours, until the beef is tender and the sauce thickens. Let the mixture cool slightly.
- Spoon the filling into a pie dish, top with puff pastry, and seal the edges. Brush with beaten egg and make a small steam hole in the centre.
- Bake at 200°C (fan 180°C) for 25–30 minutes, until golden and crisp.
- Serve with buttery mash and greens, and maybe a glass of that same red wine.
If you’d rather skip the prep, the award-winning Steak & Red Wine Pie from COOK is a brilliant ready-made option. It’s a Great Taste Award winner and tastes every bit as good as homemade.
