Shredded Beef Ragu Pie

Shredded Beef Ragu Pie

Method
Serves 5-6

Flaky Pie Crust

Add 1.5 cups flour and salt to a food processor. Pulse 2 to 3 times until combined. Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds.

Scrape bowl, redistribute the flour-butter mixture then add the remaining flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour and up to 2 days.

Remove the discs from the refrigerator and let them sit at room temperature for 5 minutes.

Lightly flour work surface, top of the dough and rolling pin. Then use a rolling pin to roll each of them out to a 30cm circle (about 3mm thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.

Check for size by inverting pie dish over dough round. Look for a 2.5cm edge around the pie dish. Gently press the dough down into dish so that it lines the bottom and sides – be careful not to pull or stretch the dough. Then, use a knife and trim dough leaving some to hang over the dish.

Fill the pie dish with the beef ragu mix, and then place the second dough disc on top. Trim the edges then crimp.

Ragu

Pat beef dry and sprinkle with salt and pepper.

Heat 1 tablespoon olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until very browned (3 – 5 minutes in total), then remove and rest on a plate.

Turn stove down to medium-low and add remaining 2 tablespoons olive oil.

Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes. Add remaining Ragu ingredients and return the beef to the pot (including pooled juices).

Turn the stove up and bring it to a simmer, then turn it down to (very) low so it’s bubbling really gently.

Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.

Taste and adjust the seasoning to your taste with salt and pepper. Place the lid on and set aside until ready to fill the pie.

To Cook Pie

Heat the oven to 220C.

Make an egg wash by whisking the egg yolk and brush on top of pie.

Place pie into the centre of the oven and bake for 25 minutes until the crust has browned.

Serve warm.


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