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Hc Pie Website
Home Kitchen

This gluten-free recipe is simmered slowly to perfection using beef, rich red wine and thyme before topped with a silky smooth olive oil mash.

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Healthy Red Wine Beef Pie w/ Olive Oil Mash


  • 1 kg Rump or Chuck Beef
  • 2 Onions
  • 2 cloves of garlic
  • 2 sliced carrots
  • 2 stalks of celery
  • 1 sliced leek (halved lengthwise)
  • 4 bay leaves
  • 5 sprigs of thyme
  • 500ml red wine of your choice
  • 450 Swiss brown mushroom
  • 1 handull of parsley
  • 2 tablespoons of olive oil
  • 3 cups of water
  • Salt and pepper to taste

Optional Ingredients

  • Different herbs and spices (oregano, basic, paprika)


  1. Heat olive oil in a large heavy based saucepan over a medium/high heat and brown the beef in batches to ensure a lovely colour and flavour. Remove the beef and set it aside.
  2. In the same pan, add the vegetables, onions, carrot, celery, leek and sauté for 5 minutes.
  3. Add the beef back into the vegetables and pour in the red wine, allow it to boil for 3 minutes then add in the bay leaves, water and thyme.
  4. Cover with a lid reduce the heat and simmer for 1½ - 2 hours until soft and tender.
  5. Steam the additional carrots until soft and puree them with a little water until smooth.
  6. Add half a cup of carrot puree to the beef pie mixture and fold through to thicken. Add the rest of the carrot puree if required.
  7. Season with a little sea salt and white pepper before sautéing the mushrooms with a generous knob of butter and some olive oil until golden and add a few handfuls of parsley.
  8. Fold the mushrooms through the beef pie.
  9. Divide into serving dishes or ramakins and prepare the olive oil mash as per instructions below.
  10. Top the pies with the olive oil mash and serve immediately, alternatively
  11. Bake pies in a hot oven until the mash is golden and crisp on top.
  12. Serve pies with a side salad or peas, caramelised onion and tomato relish.

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