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Beef Steak and Vegetable Pie
Ingredients
1kg beef chuck or blade steak, trimmed of fat and sliced 1.5cm thick
1 onion, peeled and chopped
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
2 tsp minced garlic
1 bay leaf
¾ cup red or white wine or beef stock
1 tsp paprika
2 Tbsp light soy sauce
1 ¼ cups tomato juice
3 Tbsp cornflour
1 pepper, chopped
400g packet flaky or puff pastry
Beaten egg or milk to glaze
Method
Cut the beef into large cubes and season with pepper. Brown the meat in oil a few pieces at a time, adding extra oil as needed. Set the beef aside. Reduce the heat, stir in vegetables and garlic. Cook until just lightly browned.
Return the meat to the pan with the bay leaf, wine or stock, soy sauce and tomato juice and stir until hot. Season with salt and pepper. Cover and place in the oven at 160°C for 1 – 1¼ hours or until the meat is tender.
Mix the cornflour with ¼ cup cold water and stir into casserole to thicken. Add the chopped pepper and simmer for 5 minutes. Cool well. (Note: pastry put onto hot meat will have a soggy layer underneath when cooked.)
Place the cold meat mixture in a pie dish. Cover with rolled pastry. Brush with beaten egg or milk.
Bake at 200°C for about 30 minutes, until pastry is crisp and golden.
Cook’s Tip
Add chopped herbs such as parsley or thyme to the casserole if wished.
Serves 6
Source: Beef and Lamb NZ |
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