A delicious warming Beef & Vegetable Pie with an easy shortcrust pastry top made in a Kenwood Chef XL Sense Special Edition. Perfect to whip up for a cosy Winter dinner!
Winter has most definitely arrived here in the UK. We were blessed with a mild Autumn but with the arrival of this cold snap we’re all now feeling the chill. And although it’s hard to say goodbye to the warmer weather, I have to admit that I love this time of year for food!
As Christmas approaches this time of year for me is all about delicious comfort food; stews and casseroles, big Sunday roasts, fruit crumbles and tasty pies! I’ve teamed with Kenwood to make this warming Beef & Vegetable Pie that’s absolutely perfect for a cosy Autumn or Winter meal that the whole family will love.
Kenwood have been making their infamous Chef machines for years but recently brought out three stunning new special edition colours; including this one named ‘Fortune Favours The Bold’. There are over 25 attachments available for it.
The Kenwood Chef XL Sense Special Edition has a large stainless steel mixing bowl, ideal for families with an appetite for cooking and baking.
I used it to make the pastry for the top for my pie, no tough mixing and kneading required, the Chef XL does it all for you! And you can gradually increase the speed of the machine, ensuring no clouds of flour escape the bowl.
For the filling of my pie I used a mixture of beef and vegetables like carrots, celery and mushrooms and cooked them all on the stove in a thick Guinness sauce. If you don’t have Guinness then any stout or ale will do or you can substitute it completely for beef stock instead.
Whilst the filling is simmering, you can get on with making the pastry. All you need is flour and butter and a touch of water, so simple!
The pastry dough is then rested in the fridge for half an hour which makes it easier to roll out and handle.
People are often reluctant to make their own pastry as it’s got a reputation for being more difficult than it really is. But the Kenwood Chef XL Sense Special Edition makes it super simple to whip up a crumbly shortcrust pasty and there’s something really satisfying about making it all from scratch.
Once the pastry is rolled out, simply place it on top of the pie filling and trim the sides. Crimp the edges with a fork and then add a slit to the centre to allow the steam to escape.
Then give the pastry a quick egg wash which will help it turn a lovely golden brown colour.
This pie is perfect to make and assemble on a Sunday afternoon before heading out for a walk or run around the playground. Then once you get home (probably tired and very very cold!) simply pop it in the oven and in 35 minutes you will have the most delicious and warming dinner to serve up.
It will also be perfect to make up for visiting family and friends over the Christmas period. Everyone loves a home-cooked pie!
If you try my Beef & Vegetable Pie please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!
Disclosure: I have been compensated for my time spent working with Kenwood but all thoughts and opinions are honest and are my own. You can see the full range of Kenwood Chefs over on their website.Print
A delicious warming Beef & Vegetable Pie with an easy shortcrust pastry top made in a Kenwood Chef. Perfect to whip up for Bonfire Night!
- 1 tbsp oil
- 1 kg diced beef
- 1 onion, chopped
- 2 garlic cloves, chopped
- 30g plain flour
- 2 carrots, sliced in rounds
- 1 celery stalk, chopped
- 350g button mushrooms
- 440ml Guinness
- 1 beef stock cube or stock pot
- 2 tsp Dijon mustard
- 1/2 tsp fresh thyme, chopped
- 1/2 tsp fresh rosemary, chopped
- 225g plain flour
- 100g butter, cold and cut into cubes
- pinch of salt
- 4 tbsp water
- 1 egg
- Add the oil to a large pan or casserole dish and heat gently. Fry the beef in two or three batches until browned, then remove and keep in a bowl.
- Fry the onions and garlic for 2 minutes and then quickly stir in the flour and cook for another minute.
- Add the carrots, celery, mushrooms, Guinness, beef stock, mustard and herbs and mix well.
- Add back in the beef, bring to the boil and the simmer on low for approximately 45 minutes until the meat and veggies are cooked and the sauce has reduced right down.
- Meanwhile make the pasty by adding the flour, butter and salt to the Kenwood Chef. Use the flat ‘K’ beater and mix on a low speed (1 or 2) for a couple of minutes. Slowly pour in the water and increase to speed 4 for another minute.
- Remove the pastry, mould it into a ball, wrap in cling film and place in the fridge for 30 minutes.
- When the pie filling is cooked transfer it into an oven proof dish.
- Remove the pastry from the fridge and roll it out big enough to cover the dish.
- Place it on top of the pie filling and trim the sides. Crimp the edges with a fork and then add a slit to the centre to allow the steam to escape.
- Quickly beat the egg in a cup and use a pastry brush to egg wash the top of the pastry.
- Bake in a preheated oven at 180c for 35 minutes until golden brown on top.
- Serve immediately with green vegetables.