Classic Beef Pie

This classic beef pie features tender chunks of beef cooked in a rich, savory gravy with a hint of red wine, encased in a golden, flaky pastry. The addition of fresh herbs and a touch of mustard gives it a delightful depth of flavor. Perfect for a comforting meal, this dish balances traditional methods with a modern twist, making it a family favorite.

Ingredients:

• 1 lb beef chuck, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1/2 cup red wine
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 package of ready-made puff pastry
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened, about 5 minutes.
3. Add the minced garlic and beef chunks to the skillet, browning the beef on all sides.
4. Stir in the tomato paste, beef broth, red wine, Worcestershire sauce, thyme, rosemary, and mustard. Season with salt and pepper. Bring to a simmer and cook for about 30 minutes, until the beef is tender and the sauce has thickened. Let it cool slightly.
5. Roll out the puff pastry and line a pie dish with half of the pastry, leaving some overhang.
6. Fill the pastry with the beef mixture, then cover with the remaining pastry, sealing the edges. Cut a few slits in the top to allow steam to escape.
7. Brush the top with the beaten egg for a golden finish.
8. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown. Let it cool for a few minutes before serving.