Friday Pie Day: Balsamic Beef Pie

Not the prettiest pie and this also suffered my inpatient hungriness hence the rather poor shot. (Sorry about that)

The other day, I was looking through my random recipe notes (ie Post-Its of various recipe thoughts stuck in a notepad) and spotted one with just 'Balsamic Beef' on it. I really can't remember where that came from or why I felt compelled to jot that down.

Knowing me, I probably just liked the alliteration of it. (Yes, I really can be that simple.)

Balsamic vinegar can seem quite thick at first pour, but don't worry too much when using it as a marinade for meat. It thins down quite well in cooking, and has a lovely sweet taste to it. There is a good pinch of paprika in this too, to add a bit of smokiness.

So, 'Balsamic Beef' - it might not look good, but I hope I at least made it sound good..!

Balsamic Beef Pie

Print-friendly recipe

Serves 2-3:

500g potato, chopped
300g lean beef mince
2 tbsp balsamic vinegar
1 tbsp paprika
1 tsp honey
2 tsp oil
125g carrot, sliced
100g onion, diced
100g celery, chopped
50ml hot beef stock

1. Add the chopped potato in a pan of water and bring to the boil. Turn down to the lowest heat and leave to simmer for about 10 minutes or until just cooked. Drain, mash and set aside.
2. Mix together the balsamic vinegar, paprika, honey and half the oil in a large bowl. Add the mince and mix well.
3. Preheat the oven to 180 degrees C. In a saucepan, add the remaining oil, followed by the beef to brown.
4. Add all of the veg, mixing everything together well, for about 5 minutes. Pour in the hot stock and leave to simmer for a few more minutes. Transfer to a 8" pie dish.
5. Spoon the mashed potato on top, then bake in the oven for about half an hour or until the top just starts to crisp.

Pie out.

Read my other Friday Pie Day adventures.

Other beefy recipes you might enjoy.