Colliers Pie
Elevate your comfort food game with this hearty and flavorful Colliers Pie—a rustic classic combining tender chunks of beef chuck, slow-simmered with onions, carrots, potatoes, and fragrant herbs in a rich, savory gravy. Encased in a buttery, golden shortcrust pastry, this pie is a showstopping meal perfect for family dinners or a cozy night in. With a mouthwatering filling enhanced by Worcestershire sauce and fresh thyme, every bite delivers a blend of robust, slow-cooked flavors wrapped in flaky perfection. Ready in just over two hours, this satisfying dish is worth the effort and serves as the ultimate winter warmer. Whether shared fresh from the oven or presented as the centerpiece of a gathering, Colliers Pie is a timeless favorite that’s sure to delight.
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Recipe Information
Ingredients
- 500 g beef chuck
- 2 tbsp olive oil
- 1 large onion
- 2 garlic cloves
- 2 medium carrots
- 3 medium potatoes
- 2 tbsp all-purpose flour
- 400 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 500 g shortcrust pastry dough
- 1 egg
- 1 tbsp milk
Instructions
Cut the beef chuck into 2 cm cubes. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Dice the onion, mince the garlic, and slice the carrots. Peel and cut the potatoes into small cubes.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onion and garlic until softened, about 3 minutes.
Add the carrots and potatoes to the pot. Stir well and cook for another 5 minutes.
Sprinkle the flour over the vegetables. Stir to coat evenly and cook for 1 minute to eliminate the raw flour taste.
Return the beef to the pot. Pour in the beef stock and Worcestershire sauce. Stir in the thyme and add the bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Preheat the oven to 200°C (400°F).
Roll out the shortcrust pastry dough to fit your pie dish. Place half of the dough into the bottom of the dish, pressing it gently to fit.
Ladle the beef and vegetable filling into the crust-lined dish, discarding the bay leaf.
Cover the pie with the remaining dough, sealing the edges by pinching or crimping them together. Trim any excess pastry.
In a small bowl, beat the egg with the milk to make an egg wash. Brush the top of the pie with the egg wash.
Cut a few small slits in the top of the pastry to allow steam to escape.
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp.
Allow the pie to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 7740 mg | 337% | |
| Total Carbohydrate | 430.0 g | 156% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 35.3 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 448 mg | 34% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 6250 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
