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Slow-cooked beef pie with celeriac rösti crust

Slow-cooked beef pie with celeriac rösti crust

The first week of March is Great British pie week and in addition to offering 3 for £10 on Jarvis Pickle pies we whipped up a pie using some beef from Wells farm with some lovely seasonal veg.


  • 500g cubed beef
  • 300g celeriac - coarsely grated
  • fresh horseradish - finely grated
  • 200g baby carrots - whole
  • 100g baby parsnips - whole
  • 6 cloves garlic
  • 2tbsp plain flour
  • 50g butter
  • 500ml beef or vegetable stock


  • Season then brown the cubes of beef a little oil in a pan then add the carrots and parsnips and let them brown lightly. 
  • Peel and lightly squash the garlic and add them to the pan, then, as they colour, add the flour.
  • Cook until the flour has coloured, then stir in the stock, and simmer for 10 minutes. Tip the filling into a small pie dish.
  • Mix the grated celeriac and horseradish with 50g melted butter, toss together gently, place on top of the beef filling and bake for 1¼–1½ hours in an oven set at 160ºC

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