Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Aberdeen Beef Pie
Aberdeen beef pie is a comforting Scottish classic filled with slow-simmered beef, aromatic veg and a savoury gravy.
Finished with flaky puff pastry and baked until golden, it is ideal for a warming dinner.
Method
20m1h 40m2h
- Heat the oven to 200°C (180°C fan).
- Heat olive oil in a heavy pan, brown the beef in batches, then set aside.
- In the same pan, cook onion and carrot for 6–8 minutes. Add garlic and cook for 1 minute.
- Stir in flour and tomato paste, then cook for 1 minute.
- Return beef to the pan, add Worcestershire sauce, thyme and hot beef stock. Season with salt and black pepper.
- Cover and simmer gently for 60–75 minutes until the beef is tender and the gravy is rich.
- Transfer filling to a buttered pie dish and cool slightly.
- Lay puff pastry over the dish, trim edges, seal with a fork and cut a small steam vent in the centre.
- Brush with beaten egg and bake for 25–30 minutes until puffed and deeply golden.
- Rest for 5 minutes before serving.
Ingredients
- 15 g Butter for dish
- 350 ml Beef Stock hot
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 15ml Worcestershire Sauce
- 30ml Plain Flour
- 320 g Puff Pastry ready-rolled
- 15ml Tomato Paste
- 5ml Thyme dried
- 1 Egg beaten for egg wash
- 15ml Olive Oil
- Salt, to taste
- 700 g Beef Chuck diced
- 2 Carrots finely diced
- Black Pepper, to taste
Notes
Let the filling cool slightly before topping with pastry to keep the layers crisp.
Serve with buttery mash or seasonal greens for a full meal.
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