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Beef and chorizo pie recipe

274 ratings

Budget-friendly braising beef is given a makeover in this stunning, glossy pie recipe. Take it to the next level with the addition of smoky chorizo sausage and an unctuous beef-stock sauce covered with a golden, glazed pie lid. See method

Serves 6
2 hrs 10 mins to cook and 10 mins to cool
822 calories / serving
Freezable

Ingredients

For the topping

3 tbsp olive oil
1kg (2lb) braising beef, trimmed and cut into chunks
200g (7oz) chorizo, cut into chunks
2 red onions, peeled and cut into wedges
3 cloves garlic, crushed
pinch crushed dried chilli
250ml (8 fl oz) red wine
500ml beef stock
2 sprigs fresh thyme
1 small bay leaf
400g chopped tomatoes
300g (10oz) diced butternut squash
1tbsp butter, softened
1tbsp plain flour, plus extra for rolling out
500g (1lb) puff pastry
1 egg, beaten

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
3430kj
822kcal 41%
Fat
46g 65%
Saturates
19g 95%
Sugars
9g 10%
Salt
2.3g 38%

of the reference intake
Carbohydrate 42.8g Protein 50.4g Fibre 2.9g

Method

Heat 1 tbsp of olive oil in a large pan. Season the beef and brown in batches. Set aside. Add extra oil and brown the chorizo. Set aside with beef.
Add the onions, cook for a few minutes, then add the garlic and chilli and cook for a minute. Return the meat to the pan and pour in the red wine. Simmer for a minute then add the stock, thyme, bay leaf and tin of tomatoes. Bring to the boil, then reduce the heat, cover and simmer for an hour.
Add the butternut squash and cook for a further 30 minutes. Take off the heat and fish out the bay leaf and thyme sprigs. Let cool for 10 minutes.
Remove any fat from the surface, return to the heat and bring to a gentle boil. In a small pan, melt the butter and stir in the flour to make a roux. Stir into the main dish until the sauce thickens, then pour the filling into a pie dish. Let cool.
Preheat the oven to gas 5, 190˚C, fan 170˚C. Roll out the pastry on a floured surface, so that it's slightly larger than the pie dish. Brush the rim with water and top with the pastry lid. Press down to seal. Brush with beaten egg and cut a steam vent in the top.
Place on a baking tray and cook for about 40 minutes, until puffed and golden.

See more beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.