Steak Pie

Who can say no to a homemade pie? This is a rich and meaty steak pie and definitely one of the ultimate winter comfort foods! Easy to make and freezes well if you need some “food insurance” for later. This recipe makes 2 pies that will feed 6 adults, each.

1,5kg chuck or braising steak, de-boned and cubed
3 onions, finely chopped
2 medium carrots, finely chopped
2 cloves of garlic, creamed
50g tomato paste
30ml Worcestershire sauce
500 – 750ml water
2 rolls ready-made pastry
Egg-wash: 1 egg and 15ml water whisked together

Cover the bottom of a large heavy-base saucepan with oil and heat over medium-high heat.
Season the meat with salt and add the cubed meat in batches, to brown. Keep the browned meat aside.
Add the onions, carrots, garlic and tomato paste to the same saucepan and fry for 2 -3 minutes on medium heat.
Spoon the meat into the saucepan with the vegetables, add the Worcestershire sauce and enough water to almost cover the meat. Bring to a boil.
Turn the heat down to a slow simmer and cook for 2 – 3 hours. The meat should be very tender and the sauce should be thick and intensely flavoured.
Taste the sauce and adjust the seasoning if necessary.
Take the saucepan from the heat and allow to cool slightly.
Preheat your oven to 200℃.
Spoon the steak mixture into two pie dishes and set aside.
Dust a work surface with flour and roll the pastry to a thickness of 3mm.
Cut out a circle that is 2cm larger in diameter than that of your pie dish.
Wet the rim of the dish with water and place the pastry over the filling. Lightly push the pastry onto the rim of the dish, to secure.
Cut a slit into the pastry to allow the steam to escape during baking.
Brush the pastry with the egg-wash, place in the oven and bake for 20 – 25 minutes, until golden.
Serve warm.

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