Beef Pot Pie
( SERVES 6 )

Beef Pot Pie

Listener 6/6/2009

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These pies are very versatile - serve them with a salad for lunch, or with mash and veges for dinner.

Ingredients

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1 kg Chuck steak, or blade steak
3 tbsp Flour
2 tsp Paprika
1 tsp Sea salt
1 to taste Black pepper - ground
400 g Chopped tomatoes
1 Onion, large
300 g Carrots
3 Garlic cloves
3 Anchovy fillets in oil, canned or in jars
4 Sage leaves
170 ml Red wine
2 sheets Puff pastry
1 Egg
1 to serve Chutney
1 to serve Green salad
1 to serve Mashed potato

Directions

  1. Preheat the oven to 180 degC. Cut the beef into 2cm chunks.
  2. Put the flour, paprika, salt and pepper in a bowl and stir to combine.
  3. Add the beef and toss to coat, then transfer to a casserole dish.
  4. Add the tomatoes, onion, carrots(peeled and chopped), garlic(sliced), anchovies(finely chopped), sage and red wine and stir to mix.
  5. Cover and cook in the oven for 2 hours, stirring occasionally, or until the sauce has thickened slightly and the beef and carrots are tender.
  6. You will need a 2-litre pie dish or 6 x 200ml individual pie dishes or large ramekins.
  7. Using a dish upside-down as a guide, cut out round(s) of pastry for the pie lid(s), allowing an extra 1cm all round.
  8. Spoon the beef filling into the pie dish(es) and cover with the pastry lid(s), pushing down the edges around the rim.
  9. Make a slit in the top with a sharp knife. You can refrigerate the pie(s) at this stage if preparing ahead.
  10. When ready to cook, brush the pastry with egg yolk and bake the pie(s) in the oven until the crust is lightly golden, allow 35-40 minutes for a large pie, 20-25 minutes for individual pies.
  11. Serve with tomato chutney and a green salad, or for a more substantial meal, with mashed potato and celeriac as well.

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