Venison or Beef Pie
Indulge in the comforting richness of our Venison or Beef Pie, a hearty dish perfect for cozy dinners or special occasions. This classic recipe combines tender cubes of venison or beef, slow-simmered with aromatic vegetables, a splash of red wine, and a savory blend of Worcestershire sauce and tomato paste for a deeply flavorful filling. Tucked between flaky, golden pie crust layers, this pie delivers a satisfying contrast of textures in every bite. The recipe strikes the perfect balance between rustic charm and gourmet appeal, making it a family favorite or an impressive centerpiece for guests. With easy-to-follow steps and plenty of make-ahead potential, this Venison or Beef Pie is the ultimate comfort food for meat lovers.
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Recipe Information
Ingredients
- 500 g Venison or beef
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Onion, finely chopped
- 1 large Carrot, diced
- 1 Celery stalk, diced
- 2 Garlic cloves, minced
- 2 tbsp All-purpose flour
- 500 ml Beef stock
- 100 ml Red wine
- 1 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 Bay leaf
- 2 Fresh thyme sprigs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 top and bottom layer Pie crust (store-bought or homemade)
- 1 Egg, beaten
Instructions
Preheat your oven to 200°C (400°F).
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Cut the venison or beef into bite-sized cubes, season with salt and black pepper, and brown the meat in batches. Remove and set aside.
In the same skillet, add another tablespoon of olive oil and butter. Sauté the onion, carrot, celery, and garlic until softened, about 5–7 minutes.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually add the beef stock, stirring constantly to create a smooth sauce. Add the red wine, tomato paste, Worcestershire sauce, bay leaf, and thyme sprigs.
Return the browned meat to the skillet. Simmer for 30 minutes, stirring occasionally, until the meat is tender and the sauce has thickened. Adjust seasoning with salt and pepper as necessary. Remove the bay leaf and thyme sprigs.
Roll out the pie crust for the bottom layer and line a 9-inch pie dish. Trim excess dough around the edges.
Pour the meat and vegetable filling into the prepared pie dish.
Roll out the second layer of pie crust and place it over the filling. Seal the edges by crimping with your fingers or pressing with a fork.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to create a golden finish.
Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and crisp.
Remove the pie from the oven and let it cool slightly for 10 minutes before serving.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 807 mg | 17% | |
*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.
