30 December 2012,22:56 by

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This fillet of beef and shallot pie is perfectly suited for all occasions. You can try this at home through preparing ingredients like butter, puff pastry, fresh parsley, garnish and other essential ingredients. Because of its palatable beef, you will surely try this again and again.
Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 6/200°C/400°F.
  • Melt the butter with the cooking oil in a large saucepan.
  • Add the minced beef, seal all over, and season it with salt and pepper.
  • Simmer for 5 minutes and add bacon, shallots and carrot, stirring briskly for further 5 minutes.
  • Add the wine and beef stock, bring to the boil and simmer for 30 minutes over low heat, reducing the stock by at least one-third.
  • Allow the beef and sauce to cool slightly and blend it in the double cream and cranberry jelly.
  • Roll out the puff pastry and use about two-thirds of it to line the base and sides of a lightly greased 1.2 litre pie dish.
  • Add the filling mixture, sprinkle it with the chopped parsley and use the remaining puff pastry to make a lid.
  • Brush the top with little milk and bake it in the centre of the oven for 25 - 30 minutes.
  • To make the garnish, fry the bread in the oil and butter and place around the pie when it is ready to be served.


  • 25 grams butter
  • 1 tablespoon cooking oil
  • 500 grams fillet of roughly minced beef
  • Salt and freshly ground black pepper
  • 6 rashers rind less  finely chopped streaky bacon
  • 11 shallots, peeled and sliced
  • 1 small carrot, peeled and diced
  • 75 ml red wine
  • 150 ml Basic Beef Stock
  • 2 tablespoons double cream
  • 2 tablespoons cranberry jelly
  • 275 grams Puff Pastry
  • 2 tablespoons chopped fresh parsley
  • A little milk

For the garnish

  • 2 slices white bread, cut into quarters
  • 3 tablespoons olive oil
  • 25 grams of  butter

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