Beef and Bacon Pie


Beef and Bacon Pie


This is a delicious winter warmer and can be cooked as a single generous pie or as mini pies which are great for lunches, picnics and quick dinners.


1kg lean casserole beef, cut into generous cubes and dusted with flour


4 rashers of smoked bacon


3 Spanish onions, finely diced


2 cloves of garlic, crushed


2 potatoes, peeled and diced finely


3 celery sticks diced finely


3 carrots, peeled and diced finely


2 ripe tomatoes, peeled and diced finely


2 tablespoons of tomato paste


1 cup of stock


1 cup of Merlot or good robust red wine


1 tablespoon chopped rosemary


1 tablespoon chopped parsley


1 teaspoon of smoked paprika


1 teaspoon of ground mustard powder


1 tablespoon of Worcestershire sauce




1 packet of filo pastry or puff pastry


Pre-heat oven to 200°C


Over a medium heat, sauté the onion and bacon in a little olive oil, add the vegetables herbs and spices and allow to brown slightly.  Add the beef and brown it quite well before adding the wine to deglaze the pan.  Reduce the liquid down until it is sticky and then build back up again with Worcestershire sauce, stock, tomato paste and if necessary a little extra wine.  Reduce the heat and allow the mix to simmer uncovered for at least an hour.  The  gravy should be thick and rich and the meat very tender.  Test for seasoning before allowing to cool slightly.


Grease a pie dish or square baking pan and line with several layers of filo pastry (at least 4), brushing with oil between each layer.  If using puff pastry, just line the tin with one layer and make a neat lid with a double layer of puff pastry with egg glaze between the layers to get a big puffy toip.  Add the filling directly onto the pastry then seal over the lid with more filo.


Brush the surface of the pie with melted butter or oil and sprinkle with chopped parsley.

Bake in a hot oven for 30-40 minutes to bring the filo up to a deep burnished golden colour.

Serves 6.