Ingredients: -
500 g Angus beef steak (cubed),
2 medium onions, thinly sliced in rings,
2 garlic cloves,
1 large carrot,
1 large potato,
2 Tbsp olive oil,
2 beef stock cubes,
3 tsp cornflour,
1 Tbsp Worcester sauce,
1-2 bay leaves,
1 pack ready rolled puff pastry,
1 Tbsp tomato puree,
1 tsp paprika,
1 tsp cumin,
1 tsp mixed herbs,
2 sprigs thyme,
Salt & pepper -
METHOD: -
Preparing the Steak: -
Rinse and pat dry the cubed beef and place into a large bowl.
Mix the cornflour, paprika, cumin, mixed herbs, thyme, salt and pepper and rub into the beef using your hands, fully coating the meat.
Finely chop the peeled carrots, potato and garlic and place in a bowl.
Slice the onion into thin slices and add to the beef.
Make the Pie: -
Preheat the oven to 170°C / 150°C fan bake.
Heat olive oil in a large frying pan and gently fry the chopped vegetable mix until softened. Set aside.
Add one Tbsp of olive oil to a hob and oven proof casserole dish. Allow the oil to heat up before adding the beef, gently turning to brown all sides for a few mins.
Once the meat is sealed, add the fried vegetable mix to the dish and stir well.
In a jug, add the tomato puree, crumble in the stock cubes and then pour in 400 ml of boiling water. Stir well. Once dissolved, pour the stock into the casserole dish and stir.
Add the bay leaves and Worcester sauce, then cover with a lid.
Place the casserole dish on the middle shelf of the oven and cook for 1 hour and 15 mins.
If required, add an additional 100 ml of water at the end of the cooking time, stir and then place back into the oven for a further 15 mins.
After cooking, allow to rest and cool before placing in a medium pie dish 25.5 cm x 15 cm.
Increase the heat of the oven to 180°C / 160°C fan bake.
Fill the dish level to the top with the filling and cut the pastry half an inch larger than the dish.
Cover the top with the pastry and gently press down. Leaving excess pastry around the top, make a cross or cut diagonal slits along the top. This allows steam to escape and keep the pastry crisp. Brush with a little melted butter or milk and place on a baking tray in the oven.
Bake for 15-20 mins or until the pastry is crisp and golden brown.
Enjoy piping hot! With mashed potato and vegetables.