pie recipe – My Whisk and I

1kg beef, cut into 2cm cubes
30ml flour
45ml vegetable oil
1 onion, chopped
2 cloves of garlic, minced
10ml smoked paprika
30ml tomato paste
15ml wholegrain mustard
250ml beef stock
300g brown mushrooms, sliced
80ml + 80ml sour cream
1,2kg potatoes, peeled and quartered
50g butter, cubed

Add the cubed beef to a bowl and sprinkle over the flour.
Season with salt and pepper and toss to coat.
Place a saucepan over medium-high heat and pour in the oil.
Cook the beef in 3 batches, for 5-6 minutes or until browned all over.
Spoon the beef into a bowl and keep on the side.
Add the onion to the saucepan and cook until translucent.
Add the garlic and paprika and stir-fry for one minute.
Add the tomato paste, mustard and stock and bring to the boil.
Return the beef to the saucepan, reduce the heat to low and cover with a lid.
Simmer the beef for one hour, stirring every now and then.
Preheat your oven to 200℃.
Remove the lid, add the mushrooms and simmer without a lid for 30 minutes more.
Remove the saucepan from the heat and stir in 80ml sour cream.
Spoon the mixture into an ovenproof casserole dish.
Cook the potato until very soft, drain and return to its saucepan.
Add the remaining 80ml sour cream and half of the cubed butter and mash together.
Season the mashed potato with salt and pepper.
Spoon the potato on the beef and spread it evenly to cover the beef.
Dot with the remaining butter and bake in the oven for 30 minutes.
Stand the pie for 10 minutes before serving.

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.

Tag: pie recipe

Beef Stroganoff Pie

Steak Pie