Our French take on a classic British pie, this is the most comforting recipe for the cold season ahead. Delicious beef and the "King of Cheese", aka the blue-veined PDO Roquefort made from raw, whole sheep's milk, make a unique combination for this pie.
Temps de préparation
3 h
Ingrédients Pour
-
1 kg
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200 gr
-
-
x 1
-
x 2
-
x 2
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1 tablespoons
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2 tablespoons
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500 ml
-
x 1
-
x 1
-
Préparation
1
Dice the beef in small cubes, season with salt and black pepper. In a pan on medium/high heat, brown on all sides. Set aside.
2
In the same pan, cook the chopped bacon until caramelised and crispy. Add the onions and cook until translucent, then add the carrots and cook for another 3 minutes.
3
Add the Worcestershire sauce, tomato concentrate, the broth, and the herbs then cover and let simmer on the lowest heat for 3 hours, stirring from time to time.
4
When cooked, reserve and leave to cool.
Preheat the oven to 180°C fan.
5
Transfer the cold meat stew to a pie dish, then cover with the shortcut pastry. Cut the edges, brush with a beaten egg, and decorate with the rest of the pastry. Don’t forget to cut a hole in the middle.
6
Cook for 30-40 minutes until the pastry turns a nice golden-brown colour.
Contributeur
Valentine Benoist
Rédactrice
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