Tuscan Beef Casserole or Pie
Red Wine Infused Beef Pie Recipe
5 - 6
This Tuscan-inspired casserole is enjoyable as is, or served under a rich Parmesan pastry pie top. To make the pies, allow the beef mixture to cool well before putting it into a large pie dish or individual dishes. Particularly tasty on a winter’s night accompanied with your favourite red wine.
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750g Quality Mark diced beef
Blade, chuck or gravy beef are ideal. Dice into 2-3cm chunks.
2-3 garlic cloves
1 red capsicum
1/4 cup black olives
pitted and chopped
1/4 cup sun-dried tomatoes
1 tbsp capers
1 teaspoon dried oregano
1/4 cup tomato paste
2 tbsp white flour
1 1/2 cups beef stock
1/4 cup red wine
To make the pie
1/2 tsp salt
200g chilled and diced butter
1/2 cup grated Parmesan cheese
3-4 tbsp chilled water
To Slow Cook Filling
Oven Cooking Option
To Assemble Pie
Turn the slow cooker on to low to pre-warm while preparing the ingredients.
If wishing to brown the meat then do so in batches in a frying pan with a film of oil over a high heat.
Add another film of oil to the pan and quickly brown the eggplant.
Gently sweat the onion and garlic in the same pan.
Into the pre-warmed slow cooker put the meat, eggplant, capsicum, onion, olives, sun-dried tomatoes, garlic, capers and oregano.
In a jug, mix together the tomato paste, flour, stock and wine to make a smooth mix.
Pour into the slow cooker and stir to mix all the ingredients evenly together and cover with the lid.
Cook on low for 6–8 hours or on high for 3–5 hours.
Serve with seasonal vegetables or make into pies using the rich Parmesan pastry (see following tab).
Nutrition Information per Serving (479g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)