Description: Shortcrust pastry filled with slow-cooked beef, potatoes and gravy.
- 1 tbsp olive oil
- 1 large brown onion, peeled and chopped
- 500g braising beef, chopped into bite-sized chunks
- 1 tbsp plain/all-purpose flour
- pinch of salt and pepper
- 2 beef stock cubes
- 600ml just boiled water
- 2 large potatoes, peeled and chopped (about 300g each)
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ½ tsp pepper
- 1 egg, lightly whisked
- 2x320g packs of ready-rolled shortcrust pastry
- Preheat the oven to 150c/300f
- Heat the oil in an oven-proof casserole dish and add in the onions. Cook on medium-low heat for 5 minutes.
- Place the beef in a bowl and mix it with the flour and a pinch of salt and pepper. Place it in the pan with the onions and cook on medium for about 5 minutes – until the meat is sealed and slightly browned all over. Give it a stir every so often so the meat doesn’t stick.
- Break up the stock cubes and sprinkle onto the beef, add the just-boiled water and half of the potatoes. Add in the Worcestershire sauce and salt and pepper. Bring to the bubble, put a lid on the pan and place in the oven for 1 hour.
- After an hour, take it out of the oven, give it a stir and add the rest of the potatoes. Add more boiled water if the meat is starting to look too dry (add an additional cup of water if you want a saucier pie). Put back in the oven and cook for an hour.
- Take out of the oven, remove the lid and give everything a gentle stir. Leave to cool before assembling the pie.
- Preheat the oven to 200c/400f.
- Take a 25cm diameter circular pie dish, brush the rim of the dish with a little of the whisked egg. Line the dish with pastry, so it overhangs the edge of the dish slightly. Spoon the pie mix into the dish and top the pie with pastry. Crimp the edges of the pastry by pinching it all the way round. Cut off any excess pastry and brush the top of the pie all over with the egg wash. If you have any little holes in the top of the pie, you can use the excess
- pastry to make a couple of little leaves to cover it up (yes – you got me, I had a hole in my pastry lid!). Eggwash the leaves too. Use a knife to pierce a couple of holes in the centre of the pie – this is to allow any steam to escape.
- Place the pie in the oven for 25-35 minutes until golden brown.
- Serve with green veg and carrots.
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