Learning Objective
You will learn how to use your Savoury Sourdough Pastry and Beef Bone Broth to make a Sourdough Pastry Beef Pie.
![Sourdough & Beef Broth Pie](https://thesourdoughschool.com/wp-content/uploads/2020/01/beef-pie-sourdough-january.jpg)
With a delicious crumbly Savoury Sourdough Pastry topping, this Sourdough Pastry Beef Pie recipe is is a really great way to use up leftovers from a Sunday roast, as well as using all the leftover bones from the joint to make your own Beef Bone Broth for the rich gravy filling.
Please check out our Savoury Sourdough Pastry recipe first before you plan to make this recipe. Due to the fermentation time, this is a four-day process from start to finish. You can also make the Beef Bone Broth in advance.
Prep time for pastry: 3 days, bake on day 4
Prep time for stock: 3–4 hours
Prep time for filling: 20–30 minutes
Makes: 3 small pie tins (23cm x 15cm each), or 1 large pie dish
Ingredients:
For the filling:
3 tablespoons vegetable oil
2 red onions, finely chopped
1 garlic clove, crushed
1.5 litres Beef Bone Broth
275g carrots, chopped
450g sweet potatoes, peeled and chopped into 1.5 cm chunks
400g cooked beef, cut into 2.5cm cubes
juice squeezed from 3 tablespoons finely grated ginger (discard the pulp)
handful of freshly chopped parsley
½ teaspoon ground cloves
1 cinnamon stick
200g green beans, chopped
1 teaspoon cornflour, mixed with a little cold water
For the pastry:
600g Savoury Sourdough Pastry (take it out of the fridge for 30 minutes before rolling)
flour, for dusting your surface
1 free-range egg, beaten with a pinch of salt
Bake temp: 160°C/320°F/Gas Mark 3
Bake time: 30 minutes
Equipment:
Sharp kitchen knife
Chopping board
Heavy bottomed pan with lid
Rolling pin
Pie dishes (3 small pie tins, 23cm x 15cm each, or 1 large pie dish)
Small mixing bowl
Pastry brush
Method:
Make the Savoury Sourdough Pastry and the Beef Bone Broth in advance.
When you are ready to make the pie filling, add the oil and finely chopped onions to a heavy-bottomed pan. Sauté until caramelised, then add the garlic. (If you add the garlic at the same time as the onions they will burn, so always add afterwards.) Add the beef broth, carrots, sweet potatoes, beef, ginger juice, parsley, ground cloves and cinnamon stick.
Bring to the boil and simmer, half-covered with a lid, for 20–30 minutes, then add the green beans and the cornflour mix. This should now be luscious and thick with soft beef and tender beans, still vibrantly green. Turn off the heat.
Share the filling mixture between the pie dish or dishes.
Roll out the pastry to form one large rectangle that will fit the top of your dish or dishes, and cut to size as required. Lay the pastry across the top of the dish or dishes and pinch the edge of the pastry all the way around the edge of the dish(es) to seal it. Make two small cuts in the centre of each pie in the shape of a cross. Use up any leftover pastry bits to decorate the pie(s), should you wish. Brush the pastry with the beaten egg. Bake at 16o°C/320°F/Gas Mark 3 for 30 minutes or until your pie or pies are a lovely golden colour.
The fresh ingredients in this recipe were provided by:
Riverford Organic Farmers
Learning Outcome
You will understand how to make a Sourdough Beef Pie and know how to incorporate leftovers to reduce food waste.