Slow-Cooked Beef & Winter Root Pie with Citrus Thyme Crust

What Makes This Special

This pie is pure winter comfort: deeply savory, slow-cooked beef and roots in a glossy gravy, all hugged by a buttery shortcrust that’s subtly perfumed with orange zest and thyme. The citrus brightens the richness, while the slow braise coaxes deep, hearty flavors—perfect for sharing on a cold weekend.

Ingredients

Winter ingredients like root vegetables and zesty orange peel add depth and brightness. Marbled beef creates richness, and the crust—flecked with thyme and citrus—is flaky and aromatic.

For the Slow-Cooked Beef & Roots

• Beef chuck: Well-marbled, it becomes meltingly tender with slow cooking.
• Winter roots: Carrots, parsnips, and celeriac offer earthiness and color.
• Aromatics: Onion, garlic, and bay leaf build a savory foundation.
• Tomato paste, wine, and stock: Create a rich, glossy gravy.
• Orange zest & thyme: Infuse brightness and a hint of warmth.

For the Citrus Thyme Pie Crust

• Butter: The key to flaky, flavorful pastry.
• Orange zest & thyme: Elevate the dough with subtle fragrance.
• Ice-cold water: Keeps the pastry tender.

Instructions

Step 1: Prepare the Pie Filling (Slow Cook)

1. Pat beef dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high. Sear beef in batches until well browned (about 6 minutes per batch). Transfer to a plate.
2. Lower heat to medium, add onions, and cook until translucent (5 minutes). Stir in carrots, parsnips, and celeriac. Cook until slightly softened (5 minutes).
3. Add garlic and tomato paste; cook until fragrant (2 minutes). Sprinkle over flour, stirring to coat the vegetables and absorb the fat (1 minute).
4. Return beef and juices to the pot. Pour in red wine, scraping up browned bits. Add beef stock, Worcestershire, thyme, orange zest, and bay leaf. Bring to a simmer.
5. Cover and transfer to a 150°C oven (or simmer gently, covered, on the stovetop). Cook for 2–2½ hours, stirring occasionally, until beef is very tender and sauce is thick. Remove bay leaf. Let cool to room temperature (important for the pastry).

Step 2: Make the Citrus Thyme Pie Crust

1. In a large bowl, whisk together flour, salt, sugar, thyme leaves, and orange zest. Add cold butter and work it in with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces.
2. Drizzle in cold water, starting with 80ml. Stir gently with a fork until dough just comes together. Add a touch more water, a teaspoon at a time, if needed.
3. Divide dough into two discs (one slightly larger for the base). Wrap and chill for at least 1 hour.

Step 3: Assemble the Pie

1. Preheat oven to 200°C. On a floured surface, roll out the larger dough disc to fit the base and sides of your pie dish (about 3mm thick). Line the dish, pressing gently into corners. Trim excess. Chill in the fridge while you roll the lid.
2. Roll out the second disc for the lid (3mm thick). If desired, cut decorative vents or shapes.
3. Spoon cooled filling into the chilled pie shell. Brush edges with beaten egg, lay on the pastry lid, and crimp to seal. Cut a few vents in the top.
4. Brush lid with egg wash. Sprinkle with extra thyme leaves and a little flaky salt if desired.

Step 4: Bake

Bake on the lower-middle rack for 40–45 minutes, or until deeply golden. Let rest 15 minutes before slicing—this helps the juices settle.

Pro Tips

• Cool filling before assembling: Prevents soggy pastry and keeps the crust crisp.
• Use cold butter and water for pastry: Flaky layers rely on chilling.
• Let the pie rest before cutting: Filling thickens and slices neatly.

Troubleshooting

Pastry shrank or became tough? Overworking, too much water, or not chilling enough can be to blame. Work quickly and rest the dough.

Runny filling? The filling must be very thick before assembling the pie. If too thin, simmer uncovered to reduce.

Variations

• Chicken & Leek: Use boneless chicken thighs, add leeks, and swap orange zest for lemon.
• Vegetarian: Substitute beef for mushrooms and lentils, and use vegetable stock.
• Add greens: Stir chopped kale or spinach into the filling for color and nutrition.

Storage

Store cooled pie, covered, in the fridge for up to 3 days. Reheat slices in a 180°C oven until hot and crisp. Pastry is best fresh, but leftovers make an excellent lunch.

Make it your own! The slow-cooked filling and bright crust invite creativity—swap roots, play with zests, or add extra herbs to suit your winter table.