Peppered Beef Pie with Mushrooms – Ina Paarman (2024)

Show me the South African male who can walk away from a robust and full flavoured meat pie. The secret to success is two-fold. Start with the right fore-quarter cut of meat such as brisket, chuck, bolo or thick flank and add one lamb’s kidney. Do not buy pre-cut stewing steak, as you don’t know which part of the carcass it comes from! The single kidney gives amazing flavour depth without adding any kidney taste. I have also found with much trial and error that it is best not to brown the meat beforehand for this recipe, but simply to simmer it slowly and then to add the aromatics.

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Products in this recipe

Green Onion Seasoning, Beef Flavour Stock Powder, Liquid Beef Stock, Sun-dried Tomato Pesto, Garlic Pepper Seasoning, Ready to Serve Pepper Sauce, , Mushroom Pesto

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Ina’s Tip

This pie freezes exceptionally well. To defrost, cover it with foil to prevent condensation on the pastry and bake for an extra 10 – 15 minutes because the filling will probably still be a little colder than room temperature.

Cover the base of a large heavy bottomed saucepan with the onions pre-seasoned with Green Onion Seasoning. Top with the cubed beef and kidney. Dissolve Stock Powder or Liquid Stock in the boiling water and add together with balsamic vinegar. Bring to a very slow simmer, cover with a light fitting lid.
Simmer for 3 – 3½ hours until the meat is fork tender. Thicken with potato or cornflour mixed with water. Remove from the heat and stir in the Mushroom or Tomato Pesto, Worcester sauce, Garlic Pepper Seasoning, Pepper Sauce and thyme. Taste for seasoning and leave to cool down completely. Can be prepared in advance to this stage.
Sauté the mushrooms in a mixture of oil and butter, when just beginning to draw water, remove from the heat and season with . Cool down. Dish the cooked meat mixture into a pie dish. Place a small ramekin half-filled with water in the centre of the dish, to support the pastry. Top with mushrooms and cover with pastry as illustrated in our video cookery lesson.
Remember, do not prick the pastry as the steam will help to puff it up nicely. Leave the pastry covered pie to rest in the fridge for 30 minutes. Adjust the oven rack to the middle position and preheat the oven to 200°C. Bake for 35 – 40 minutes.
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