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Sweet-spiced Beef Goulash Pie

Sweet-spiced Beef Goulash Pie

Brought to you by: Tate & Lyle Cane Sugars

Prep time:

Cook time:

The sugar-glazed shallots added to this hearty, paprika-spiced beef pie, also make an excellent accompaniment to grilled meats and roast game.
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  • 4 tbsp vegetable oil
  • 950g braising steak , or trimmed shin of beef, cut into large cubes
  • 200g button chestnut mushrooms
  • 2 garlic cloves, peeled and crushed
  • 75g butter
  • 1 tbsp sweet smoked paprika, heaped
  • 1 tbsp plain flour, heaped
  • 1 cube beef stock , 570ml for initial cooking, 75ml for later stages
  • 400g chopped plum tomatoes
  • 2 bay leaves
  • 275g small shallots, peeled with the root end left on
  • 2 tbsp Tate & Lyle dark brown sugar, heaped
  • 75ml red wine
  • 225g roasted red peppers, drained and cut into large pieces
  • 375g all butter puff pastry
  • 1 egg, beaten
  • 1 sprinkle salt, to season
  • 1 sprinkle black pepper, to season

Recipe tips / Prepare ahead

You will need an ovenproof pie dish with a 1.2L capacity for this recipe.


Step 1

Heat the oil in a large frying pan over a moderately high heat. Fry the meat in batches for 3-4 minutes on all sides until brown. Transfer to a large saucepan.

Step 2

Fry the mushrooms and garlic in the oil and meat juices remaining in the frying pan for 3-4 minutes, then remove to a bowl and set aside.

Step 3

Add 50g of the butter to the frying pan set over a low heat, stir in the paprika and flour and cook for 2-3 minutes, stirring all the time. Off the heat, stir in the stock and then the tomatoes, bring to the boil and pour over the pan of meat.

Step 4

Add the bay leaves and season well with salt and pepper. Bring to the boil, reduce to the lowest simmer, cover and cook for 1.5-2 hours or until really tender, skimming off any excess oil from time to time and giving everything the occasional stir. Remove the lid during the last 30 minutes to allow the liquid to reduce and thicken.

Step 5

Whilst the meat is cooking, melt the remaining 25g of butter in the frying pan, add the sugar and stir until dissolved, add the shallots and fry for 5 minutes until golden. Pour in the wine and stock, bring to the boil, simmer for about 20 minutes or until tender and the liquid has reduced to a sticky glaze. Set aside 1 shallot for decorating the pie.

Step 6

Tip the shallots into the goulash along with any liquid, and add the mushrooms and the peppers. Cook for 10 minutes to allow the flavours to combine. Discard the bay leaves, check the seasoning, transfer to the pie dish and leave to cool.

Step 7

Preheat the oven to 220°C/Fan180°C, 425°F, Gas Mark 7.

Step 8

Roll the pastry out on a lightly floured surface to 5cm bigger than the pie dish. Cut a 2.5cm strip of pastry and place it round the rim of the dish. Brush with water, then lay the pastry over the top, trimming the excess and pressing down the edges. Crimp the edges, arrange the reserved shallot on top, and brush the pastry with egg. Make a steam hole to the side of the shallot with a fine skewer.

Step 9

Place the pie on a baking sheet and bake on the middle shelf of the oven for 15-20 minutes or until the pastry is risen and golden brown. Serve piping hot.

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