Red wine & beef pot pies


Red wine & beef pot pies

Prep Time: 35 Mins Cooking Time: 3 Hours Total Time: 3 Hours 35 Mins


  • 2kg beef ossobuco
  • 1 tbs brown sugar
  • 2 tsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 750ml btl red wine
  • 2 x 28g Continental Beef Stock Pots
  • 12g pkt Woolworths Beef Herb Blend
  • 60g butter
  • 300g cap mushrooms, thickly sliced
  • 1 leek, finely chopped
  • 50g (1/3 cup) plain flour
  • 1 tbs Worcestershire sauce
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 100g natural yoghurt
  • 125ml (1/2 cup) cold water
  • 2 tsp horseradish cream


  1. Preheat oven to 220°C. Combine the beef, sugar, paprika and pepper in an ovenproof dish. Bake for 20-25 minutes or until browned.
  2. Reduce oven to 150°C. Whisk wine and stock in a jug and pour over beef. Add herbs. Cover and bake, stirring halfway, for 2 hours or until tender.
  3. Transfer the beef to a bowl. Strain the cooking liquid through a fine sieve into a jug. Remove the fat and bones and discard. Coarsely chop the meat.
  4. Heat the butter in a saucepan over medium-high heat. Cook mushroom and leek for 3-4 minutes or until the vegetables soften slightly. Stir in plain flour for 1-2 minutes or until combined. Remove from heat. Gradually add the cooking liquid. Place over medium-low heat. Bring to boil, stirring. Simmer for 3-4 minutes or until mixture thickens. Stir in beef and Worcestershire sauce and simmer for 3-4 minutes.
  5. Increase oven to 200°C. Divide the beef mixture among six 375ml (1 1/2-cup) capacity ovenproof dishes.
  6. Place self-raising flour in a bowl. Combine the yoghurt, water and horseradish in a jug. Season. Stir into the flour. Spoon heaped teaspoons of dough over each pie. Spray with oil. Bake for 15-20 minutes or until dumplings are puffed and golden.