Recipe by Karen Burns-Booth
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 2 hours
- Skill Easy
- Serves 6 people
Christmas Beef & Chestnut Pie with Roast Festive Veggies
It’s hard to believe, but this delicious beef and chestnut pie, and the roasted vegetables are all cooked in the Ninja Foodi Multi-Cooker, from start to finish! This very clever all-in-one machine is a pressure cooker, slow cooker, air fryer, oven and grill.
I cooked the meat pie filling first in the pressure cooker before roasting and baking the vegetables and pie, which were then ready to serve. This rich and tasty pie would make a fabulous Christmas Eve supper dish for all the family, or a wonderfully indulgent and easy to cook meal for New Year’s Day
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Ingredients
Pie ingredients
- 1 tbsp vegetable oil
- 125g smoked lardons
- 1 large onion, peeled and diced
- 500g diced stewing steak
- 125g peeled and cooked chestnuts (vacuum packed)
- 450ml beef stock made with boiling water and a beef stock cube
- To taste fresh thyme leaves
- To taste salt and pepper
- 500g ready-rolled puff pastry sheets
- 1 egg, beaten with a little water
For the roasted vegetables
- 1 tbsp vegetable oil
- 2 large parsnips, peeled and cut into batons
- 150g chantenay carrots
- 24 baby potatoes, skin on, cut in to quarters
- 1 large red onion, peeled and cut into wedges
- 75g brussel sprouts, sliced thickly
- To taste salt and pepper
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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Step 1
To make the pie: On your Ninja Foodi Multi-Cooker, select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes, and then place the lardons and onions with the oil into the cooking pot, close the lid and cook for 3 minutes
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Step 2
Add the stewing steak, beef stock, thyme and season to taste. Twist & lock the pressure cooker lid. (Double check that your vent on the lid is turned to the “seal” position) Select PRESSURE COOKER, select START/STOP to begin and cook for 45 minutes. Once the timer reaches zero, you can allow the pressure to release normally (about 15 minutes). If you’re in a rush, you can release the pressure quickly by carefully turning your vent on the lid from “seal” to “vent”
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Step 3
Decant the beef pie filling into a bowl and allow to cool. Make the pie by lining a greased 8” (20cm) enamel pie dish with a sheet of ready-rolled puff pastry. Spoon the cooled beef mixture* into the lined pie dish, and then place the remaining puff pastry sheet over the top of the filling. Crimp and trim the edges of the pastry, and brush with egg glaze. Decorate with pastry shapes if desired *If there is a lot of liquid, save the liquid to serve with the cooked pie as gravy
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Step 4
To bake the pie: Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 200°C, and setting the time to 5 minutes. Select START/STOP to begin. Place the pie dish on the reversible rack, making sure the rack is in the lower position
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Step 5
After the unit has finished preheating, place the rack with pie dish in to the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 200°C and set time to 20 minutes. Select START/STOP to begin. The pie should be cooked after 20 minutes and should be crisp, puffed up and golden brown. Take the pie out of the appliance and keep warm whilst the vegetables roast
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Step 6
To roast the vegetables: Close the crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 200°C and setting the time to 5 minutes. After the unit has finished preheating, place the vegetables and the oil into the cooking pot, stir the vegetables so they are all coated and close the crisping lid. Select BAKE/ROAST, set temperature to 200°C, and set time to 20 minutes. Select START/STOP to begin
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Step 7
At the end of the cooking time, serve the roasted vegetables with the pie, which has been cut into wedges, and any gravy you have saved
