Beef, Onion and Red Wine Pie
Prep time
Cook time
Total time
Serves: 4
  • 800g diced beef - I used rump
  • 1 cup (250ml) red wine
  • 300g onions, halved and finely sliced
  • 1 cup (250ml) beef stock
  • 3 carrots, finely sliced into circles
  • 1 sheet puff pastry
  • egg, for glazing (optional)
  1. If you feel like it, place diced beef into a non-reactive bowl and cover with red wine. Seal with glad wrap and leave for up to two days. If you can't be bothered, that's ok too.
  2. When you are ready to cook your filling, place beef, red wine, onions and beef stock into your pressure cooker (making sure it comes up to the minimum fill line) and seal. Cook for 40 minutes, then allow to cool.
  3. Using the back of a spoon, break up the pieces of beef into shreds and simmer over a medium heat until the sauce is reduced by a third. If you want, you can now freeze this filling for later use.
  4. Fill a small saucepan with water and a tablespoon of sugar and bring to the boil. When boiling, add carrots and cook until just cooked through (there should be some resistance) - about 3 minutes if finely sliced.  Don't overcook them as they lose their sweetness, it's alright if they're slightly undercooked as they'll be going back into the oven. Drain the carrots.
  5. Divide beef filling between four bowls and top with the sliced carrots.
  6. Puff pastry works better when it's cold, so make sure not it thaw it out too much or you'll get soggy, flat pastry. Cover each pie with puff pastry, brush with egg glaze and bake at 200C until the puff pastry is golden brown.
Recipe by A Kitchen Cat at