Beef pie with blueberry and blackcurrant cordial

This rustic homemade pie is super easy, and it's filling too!

Beef Pie

Recipe courtesy of Belvoir



For the filling

  • Rapeseed oil 1 tbsp, or any vegetable oil
  • Red onion 1, chopped
  • British beef braising steak 500g
  • Plain flour 2 tbsp, seasoned
  • Belvoir Blueberry & Blackcurrant Cordial 100ml
  • Beef stock 500ml
  • Bay leaves 2

For the pastry

  • Butter 200g, cold
  • Plain flour 400g
  • Salt pinch
  • Freshly ground black pepper
  • Eggs 2, beaten, reserve half for egg wash


  • Step 1

    Heat the oil in a heavy based pan and gently fry the onion until it starts to colour.  Remove with a slotted spoon and keep to one side.

  • Step 2

    Toss the beef in the seasoned flour, then brown a few pieces at a time, taking care not to overcrowd the pan.  You might need a little more oil.

  • Step 3

    When all the meat is browned, deglaze the pan with the Belvoir Blueberry & Blackcurrant Cordial, scraping at any caramelised bits stuck to the bottom.  Then add back the onion and beef and stir in the stock.  Add in the bay leaves.

  • Step 4

    Pop a lid on and put the beef in the oven at 190C/gas 5 for about an hour and a half, then remove from the oven and leave to cool. Remove the bay leaves.

  • Step 5

    To make the pastry, cut the cold butter into cubes, and add to the flour. Add in the salt and pepper, and then either place in a food mixer or rub in the butter gently with just your fingertips until the mixture resembles breadcrumbs

  • Step 6

    Add in half the beaten egg and bring together into a firm dough. Wrap the dough in clingfilm and chill in the fridge for about 20 minutes.

  • Step 7

    Flour the work surface and rolling pin really well.  Divide the pastry into two pieces: one about 2/3 for the base and the other 1/3 for the top.  Roll out the larger piece and use it to line a metal pie dish (around 23cm is perfect), then return to the fridge until the filling is cool.

  • Step 8

    Spoon the cooled filling into the pie, then roll out the pastry lid.  Place over the filling and crimp the edges with your fingers, or a fork so that they’re sealed together.  Brush with the remaining beaten egg and bake for about half an hour at 180C/gas 4.