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Braised Beef with Thyme Pastry Tops
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Slow-cooked braises are perfect for making in advance, and can taste even better after being refrigerated for 1-2 days, before re-heating and serving. This wonderfully rich braise is quick and easy to make, and is packed with flavour.
If you are preparing the pies in advance and then chilling before cooking, it is essential they are covered with clingfilm. If the pastry becomes dry, it will not rise properly.
Typical values per serving:
This recipe was first published in November 2007.