Beef & Red Wine Pie with Potato Pastry

Malzemeler

Beef & Red Wine Stew

1 tsp peanut oil

1 large onion, chopped

2 cloves garlic, crushed

1 kg chuck steak, cubed

2 tbsp plain flour (add more for a thicker sauce)

2 tbsp tomato paste

375 ml red wine

4 sprigs thyme

375 ml beef stock

2 carrots, finely sliced

200g mushrooms

2 tbsp fresh thyme, chopped

2 tbsp fresh parsley, chopped

300 g tin Bertolli beans (optional)

Potato pastry

200g self raising flour

150g butter

200g cooled mashed potato

Salt

1 beaten egg

Yöntemler

Stew:

- Preheat oven to 200° C. Use a large capacity casserole dish that can go on the stovetop and in the oven preferably, or a large saucepan and transfer ingredients to a large casserole dish for baking if not available.

- Heat oil, add onion and cook over a medium heat for 5 minutes or until golden.

- Add garlic and beef, and cook for 5 minutes until beef is browned.

- Add flour and tomato paste and cook for 2 minutes, stirring constantly.

- Stir in red wine and stock, and bring to the boil.

- Add carrots, mushroom and chopped thyme. Reduce heat and simmer covered for 1 hour, then remove lid and cook for a further 45 minutes, or until the beef is tender and the sauce is reduced and thickened.

- Optional – a 400 g can of Bertolli beans can be added 1 hour before end of cooking.

- Stir through parsley and set aside.

Potato Pastry:

- Cook and mash potato

- Sift flour into a large bowl

- Rub in butter

- Add mashed potato, and mix until the pastry forms a ball.

- Cover and refrigerate for 30 minutes

Pie:

- Place stew mixture in casserole dish, and cover with pastry mixture.

- Brush pastry with beaten egg, and cut an X in the centre.

- Bake in preheated oven until pastry browns, and serve.