Tuesday 22 November 2016

Winter warmer recipe : Sweet-Spiced Beef Goulash Pie

Tate & Lyle recently sent me through a selection of their products (a variety of different sugars, black treacle and golden syrup) and invited me to try out one of the recipes from their Taste & Smile website. As I'd recently tried one of their sweet recipes, knocking up a delicious Sticky Toffee Pudding, I decided to have a look at their savoury offerings and found the perfect winter warmer : Sweet-Spiced Goulash Pie. By cleverly using the slow cooker while I was at work, it was simple to finish off at the end of the day with minimal effort and it tasted fab. As I tweaked the recipe a fair bit, do head over to see the original, especially if you're not going to be using a slow cooker.

Sweet-Spiced Beef Goulash Pie

ingredients :

950g (2lbs) trimmed weight shin of beef or braising steak, cut into large cubes
400g (14oz) tin chopped plum tomatoes
1 rounded tbsp sweet smoked paprika
salt & freshly ground black pepper
275g (10oz) small shallots, peeled with the root end left on, or 2 large red onions
2 rounded tbsp Tate & Lyle Dark Soft Brown Sugar
3 tbsp butter
5 large mushrooms
225g (8oz) jar roasted piquillo red peppers, drained & cut into large pieces
a shake of gravy granules
375g (13½oz) all butter puff pastry
a little milk (to brush)

Just before heading off to work at 7am, I threw the stewing beef in the slow cooker with a tin of tomatoes and a sprinkle of salt and smoked paprika.

 I left it on low for eight hours so it was falling-apart-tender when I got home from work.

I used two forks to shred the beef to help it soak up all the lovely sauce.

I fried some mushrooms in a frying pan.

In a separate pan, I gently fried some red onions in a knob of butter, then sprinkled over some Tate & Lyle Dark Soft Brown Sugar.

After 20 minutes on a low heat, they were lovely and caramelised.

Empty the beef and sauce from the slow cooker into the pan with the onions, along with the mushrooms, and add a drained jar of red peppers. (You could use fresh if you prefer, in which case I would fry them along with the mushrooms.)

Give it all a good stir and add a spoonful of gravy granules to thicken up the sauce. I also stirred in a spoonful of sour cream. Taste and adjust the seasoning - I added extra smoked paprika and salt, along with some garlic granules and pepper.

Pour the meat mixture into a deep pie dish and cover with puff pastry. You could make your own pastry but I used a sheet of ready-made puff pastry. Brush with a little milk.

Bake at 180° for about half an hour until the pastry is golden and puffed up and the filling is piping hot.

The caramelised onions give it a lovely sweetness which really brings out the smokiness of the paprika. It's a beautifully rich and meaty pie which is the perfect winter warmer, served with boiled potatoes or mash and veg.

Disclosure : I received a selection of Tate & Lyle products in order to try out one of their recipes.


  1. Wow this looks amazing. Perfect now the weather is getting colder

  2. Wow this looks amazing. Perfect now the weather is getting colder

  3. That looks beautiful! A little brown sugar added to red meat makes it really special.

  4. Absolutely delicious! I'd be very happy to tuck in. A bit of brown sugar makes it extra special.


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