We always have a 'Pie of the Day' at Quo Vadis in the Restaurant and the Club. The beef pie is always popular, particularly with mashed potatoes dunked through the pastry lid and into the goodness within.
Recipe courtesy of
1kg piece of Irish beef shoulder
A 200g piece of streaky bacon
A stick of celery
2 bay leaves
2 sprigs of thyme
20 ml of good red wine
500ml of beef stock
A fully charged pepper mill
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Cut the beef into large pieces, season well with salt and pepper. Fry these gently in oil until dark and well crusted. Remove to a plate and then add the bacon, also cut into pieces
Peel and chop the vegetables then add to the bacon and fry gently until well browned. Pour in the red wine and cook until almost completely simmered away.
Tip into a heavy bottomed pot along with the beef and the stock. Bring to a boil and lower the heat and cook, covered for two hours, taking peek now and again to ensure good behaviour.
Roll out the pastry and refrigerate. Pour the braise into the pie dish. Cover with the pastry, and brush with an egg beaten with a spoonful of cream. Cut an X into the pastry lid, using a knife, for steam to escape. Bake in a preheated oven for 40-50 minutes until very well browned, puffed and crisp.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.