Why you should cook beef and leek pie
Making a beef and leek pie is a great way to enjoy a hearty meal without much effort. The leeks add a mild sweetness that goes very well with the rich beef gravy. Using store bought pastry saves time and always gives a reliable result. This recipe is simple to follow and uses basic ingredients you might already have in your kitchen.
A step-by-step guide to beef and leek pie
Cook the meat: Heat the oil in a large frying pan over medium heat. Add the minced beef and cook until it is browned all over. Use a spoon to break up any large chunks of meat while it cooks. Drain off any excess fat from the pan if needed.
Add vegetables: Finely chop the onion and slice the leeks into rounds. Stir them into the pan with the beef and cook for five minutes until they soften. Add the crushed garlic and dried thyme and cook for one more minute. Season the mixture with a little salt and pepper.
Make the gravy: Sprinkle the flour over the beef and vegetable mixture and stir well. Gradually pour in the beef stock while stirring constantly to avoid lumps. Let the sauce simmer for about ten minutes until it has thickened into a rich gravy. Pour the filling into a pie dish.
Bake the pie: Preheat your oven to 200 degrees Celsius. Unroll the puff pastry and place it over the pie dish and trim the edges. Brush the top with beaten egg and cut a small hole in the middle for steam. Bake for twenty minutes until the pastry is golden and risen.
Extra tips for beef and leek pie
Make sure to brown the meat properly to get the best flavour in your beef and leek pie. You can add a little bit of Worcestershire sauce if you want more depth in the gravy. If the filling looks too thin, let it simmer for a few more minutes before adding the pastry lid. Always brush the top with egg wash to get a beautiful shiny finish after baking. You can also add some frozen peas or diced carrots to the mix if you want extra vegetables in the filling. If you have time, let the beef mixture cool slightly before adding the pastry to prevent it from melting too early. This beef and leek pie also works well with a shortcrust pastry base if you prefer a more traditional deep dish style.
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beef stew with beer,
pan-fried scallops or
grilled beef rump cap.
