We’re more than a bit inspired by delicious. naming the Adelaide Hills as the most outstanding region in their 2017 Produce Awards, and that’s led us straight to Beerenberg Farm for the recipe for this issue.
This is the perfect recipe for you if you need a flavourful, indulgent recipe to round out a winter weekend but no time to be watching over your own slow-cooking sauce or whipping up the shortcrust. This recipe was created for Beerenberg Farm by Anjelica Alanne.
- 1 tablespoon oil
- 5 rashers of bacon (we love Barossa Fine Foods Gourmet Bacon)
- 1 carrot, diced
- 1 jar Beerenberg’s Slow Cooker Farmhouse Chicken sauce
- 2 sheets shortcrust pastry, sliced into 1cm strips (we can’t go past the award-winning Careme Pastry)
- 1kg gravy beef, diced
- 1 sprig rosemary leaves
- 2 tablespoons tomato paste
- 1 litre beef stock
- 1 egg, whisked (Rohde’s, Fryar’s, Solar or feather + PECK for us!)
Heat a large saucepan over high heat. Add the oil and beef and cook until browned on each side. Roughly chop 3 rashers of bacon and add to the pan. Cook for 3 minutes before adding the rosemary leaves, carrot, tomato paste and the jar of Beerenberg Slow Cooker Farmhouse Chicken sauce. Turn the heat to low and cook for 3 minutes whilst stirring. Add the beef stock and a big pinch of pepper. Cook for 1-2 hours or until the beef begins to soften and the sauce has reduced.
Preheat the oven to 180°C and grease a large pie dish. Add the beef filling to the dish. Slice the remaining bacon rashers in half lengthways. Weave the shortcrust pastry strips over the pie dish alternating with the bacon strips. Trim the edges and brush the top of the pie with egg. Cook for 20 – 30 minutes or until the crust is golden.