Ingredients
- 2 Onions peeled and halved
- 2 cloves garlic peeled
- 20 g oil
- 30 g balsamic vinegar, optional
- 1 heaped tsp ground cumin
- 1 heaped tsp smoked paprika
- 1200 g gravy beef diced
- 80 g tomato paste
- 40 g plain flour
- 50 g Worcestershire sauce
- 30 g balsamic vinegar
- 50 g Vegetable stock paste, (or beef)
- 200 g water
- salt and pepper to taste
- 1-2 qty EDC shortcrust pastry
- 2-3 sheet Puff Pastry or TM Ruff Puff
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I'm cooking this todayRecipe's preparation
Add onions and garlic to bowl and chop for 3 seconds on Speed 7. Add oil and 30g balsamic vinegar and sauté for 10 minutes at 100deg Speed 1.
Add remaining ingredients and cook for 45 minutes at 100 deg on Reverse Speed 1.
NOTE: It is your choice to add the extra balsamic at this stage. I have it in 2 steps, 1 to infuse the onions and 1 to infuse the sauce. You don't have to though.
Cook again for 15 minutes at Varoma on Reverse Speed 1 (with basket in place if you need to reduce liquid). Allow to cool for a few hours.
Make your pastry as required. If using an electric 4 pie maker you should get 12 pies from this quantity of beef.
If making one big pie you can reduce the amount of pastry required. Bake at 180jdeg for approximately 20 minutes or until golden.
This mix is delicious without pastry and served with vegetables or a mash potato top.
Note: Your pastry will be cooked properly if your pie mix is cold when placed into pastry.
Beef Pie Mix - Make ahead of time to allow to cool
Pie Assembly
Tip
Makes awesome party pies.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious. The meat was so tender I could cut through it with a spoon!
I only added the first balsamic vinegar, plus I completed step 3 as per recipe. As it was still a bit runny, I added 1Tbs of gravox and returned it for 5 mins/ varoma / rev spoon.
It was my first attempt at shortcrust (EDC x2) but I went for the bought puff (2 sheets only).
It made 12 muffin size plus 2 standard pie sizes. There was enough filling for two more standard pie sizes but I didn't have enough shortcrust and placed it in small Pyrex ramekins to put in the freezer to top with mash or puff later.
I will make these again to freeze.
It took about 30-40 mins at 180C to reheat straight from the freezer.
Thanks for sharing!
The muffin size was a bit fiddly but the size is just right:
OMG. I don't normally post comments but this recipe deserved a review. Absolutely delicious recipe.
I only added the 30g Balsamic Vinegar and I only had diced lamb so I used this instead and also added 1 tspn each of dried Rosemary & Thyme. I didn't add any salt and I'm glad that I didn't, as it was well seasoned enough without me adding more.
I could eat this sauce on it's own, it's so good!!!
It would also be a good flavour base for a casserole or stew.
Definitely on my repeat list.
Thank you so much for sharing.
I made this for the first time and absolutely loved it. I didn't change a thing. I've tried lots of pie filling recipes but this by far is the best.
Ooh, so yummy!! I added bacon and also put a layer of sliced cheese on top of the filling. 🤤 Thank you for the recipe!!
This was lovely and a big hit. As others have said only used half the balsamic and added carrot, sweet potato, potato, Pumpkin and peas as only had 800g of beef. It was so yummy - thank you 🙏
Wow this pie was amazing! My family opted for the family size pie and the amount was perfect. Best tasting pie we have had in the thermo. Thansk!
Absolutely delicious recipe!
I shredded the meat a little extra to the desired consistency at the end and seasoned with a bit of sugar and salt to taste. Kids devoured it!
The gravy is really yummy, I found that cooking the extra 15 mins as suggested, really helps the meat soften and begin to lightly shred. I have also added approx 75-100 gm diced mushrooms with no ill effects!
Great recipe
Absolutely love this recipe and so does everyone who I make it for. It's my go to!
thanks heaps 😊
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