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Farmhouse Beef and Bacon Pie
By Anjelica Alanne
Farmhouse Beef and Bacon Pie
In this recipe
Slow Cooker Farmhouse Chicken
Preparation time:
15 mins
Cooking time:
1-2 hrs + 30 mins
6 - 8
  • 1 tablespoon oil
  • 1kg gravy beef, diced
  • 5 rashers bacon
  • 1 sprig rosemary leaves
  • 1 carrot, diced
  • 2 tablespoons tomato paste
  • 1 jar Beerenberg Slow Cooker Farmhouse Chicken
  • 1 litre beef stock
  • pepper
  • 2 sheets shortcrust pastry, sliced into 1cm strips
  • 1 egg, whisked

Heat a large saucepan over high heat. Add the oil and beef and cook until browned on each side. Roughly chop 3 rashers of bacon and add to the pan. Cook for 3 minutes before adding the rosemary leaves, carrot, tomato paste and the jar of Beerenberg Slow Cooker Farmhouse Chicken sauce. Turn the heat to low and cook for 3 minutes whilst stirring. Add the beef stock and a big pinch of pepper. Cook for 1-2 hours or until the beef begins to soften and the sauce has reduced.

Preheat the oven to 180°C and grease a large pie dish. Add the beef filling to the dish. Slice the remaining bacon rashers in half lengthways. Weave the shortcrust pastry strips over the pie dish alternating with the bacon strips. Trim the edges and brush the top of the pie with egg. Cook for 20 - 30 minutes or until the crust is golden.