The Stockyard Pie

A winter warmer, best shared with loved ones.
Serves 4
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ingredients
  • 1kg Stockyard Gold chuck steak, diced into 2cm cubes (or any other cut suited to slow cooking)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 brown onion, finely diced
  • 3 celery stalks, finely diced
  • 4 carrots, cut into small chunks
  • 1 ½ cups red wine (alternatively increase beef stock below to 3 ½ cups)
  • 2 cups beef stock
  • ½ cup plain flour
  • ½ cup hot water
  • 4 sprigs fresh thyme, leaves only
  • 4 rashers bacon, diced
  • 2 cups frozen peas
  • 400g button mushrooms, diced
  • 2-3 sheets butter puff pastry
  • 1 egg
  • Salt & pepper to taste
Warm up with the comforting embrace of The Stockyard Pie, a hearty, slow-cooked classic brimming with tender beef, savoury vegetables, and flaky puff pastry. Perfect for cozy nights shared with family and friends!
method
  1. Begin by seasoning the diced beef with salt & pepper.
  2. Add 1 tbsp of olive oil to a large saucepan and brown the beef on all sides. This should be done in 2-3 batches. Once browned, set aside.
  3. Add the remaining oil to the saucepan and cook the onion and garlic on medium heat until browned. Add the celery and carrot to the pan and cook for 3 minutes.
  4. While this is cooking, combine the flour & water in a small bowl to create a paste.
  5. Add the wine, beef stock and flour paste to the pan and whisk until the flour paste has dissolved.
  6. Add the thyme and beef chunks to the pan. Bring to a simmer then put the lid on and leave it to simmer gently for 1 hour and 40 mins. Stir occasionally and check to make sure it doesn’t boil.
  7. Once the 1 hour 40 mins is up, in a small fry pan, cook off the bacon and brown the mushrooms. Add the browned bacon, mushrooms and frozen peas to the pie filling pan. Allow to gently simmer for 15 minutes with no lid.
  8. Preheat the oven to 200°C.
  9. Place filling into a 30 cm pie dish. Cover with puff pastry and make a few incisions to ensure heat can escape. Brush with whisked egg. Cook for 20-30 minutes or until the pastry is golden. Enjoy!