Save Money and Eat Well with Winter Saver Recipes
Looking for a budget-friendly recipe this January? Try this delicious and wallet-friendly Beef, Swede and Barley Pie. There’s nothing better than a cut of hearty beef during the colder months. Perfect for all the family!
- 1 tbsp olive oil
- 400g diced beef
- 3 tbsp plain flour
- 1 large carrot, scrubbed and cut into small chunks
- 1 onion, roughly chopped
- 500g swede, peeled and cut into small chunks
- 700ml beef stock, made with 1 stock cube
- 1 bay leaf
- 3 thyme sprigs
- 100g pearl barley, rinsed
- 375g pack ready-rolled light puff pastry
- 1 egg yolk, beaten
- 220g pack green beans, steamed
- Heat the oil in a large saucepan over a medium-high heat. Throw the beef in with 2 tbsp flour and season. Fry in batches for 5 mins or until browned all over. Once browned remove from the pan and set aside to rest.
- Next fry the carrot, onion and swede in the same pan for 10 mins or until they start to colour. Return the beef to the pan. Combine the remaining flour with 50ml of the stock into a small bowl, until combined. Add the mix to the pan along with the remaining stock, the bay leaf and thyme. Bring to the boil, then cover and simmer on a low heat for 1 hr.
- Add the barley, cover again and simmer for 1 hr or until the meat is nice and tender and the barley is just cooked. Tip into a 24cm round pie dish, removing the bay and thyme. Leave to cool to room temperature. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C.
- Unroll the puff pastry, discarding the paper. Roll out until large enough to cover the pie dish, if needed. Crimp the edges and use a knife to make a cross in the centre. Re-roll any leftover pastry to make a decorative shape, if you like, then put on top of the pie. Brush all over with the beaten egg, then bake for 45 mins until golden and puffed up. Leave to rest for 10 mins. Serve with the green beans.