Rib-Sticking Meat Pie
olive oil
2 kg stewing steak, trimmed of all fat & cut into large cubes
plain flour
freshly ground salt & pepper
2 large onions, chopped
2-3 celery stalks, diced
1 litre beef stock
¼ cup Worcestershire sauce
3 medium carrots, cut into chunks
3 large potatoes, cut into chunks
1 egg
¼ cup milk
1 puff pastry sheet
2 kg stewing steak, trimmed of all fat & cut into large cubes
plain flour
freshly ground salt & pepper
2 large onions, chopped
2-3 celery stalks, diced
1 litre beef stock
¼ cup Worcestershire sauce
3 medium carrots, cut into chunks
3 large potatoes, cut into chunks
1 egg
¼ cup milk
1 puff pastry sheet
Flour and season the steak. Then brown in a thin layer of hot oil in a large heavy-bottomed pot, in 2-3 lots. Remove and drain well.
Add a little more oil to the pot if needed and gently saute onions and celery until tender, continually stirring. Return beef to the pot, together with seasonings, stock and Worcestershire. Mix well, bring to the boil and turn heat down. Cover and gently simmer for 1½-2 hours. Then add carrots and potatoes. Mix well, cover and cook for another 30-60 mins until very tender and thick. Preheat oven to 180°-190°C. Allow the stew to cool a little and then transfer to a large oven dish. Mix together egg and milk and brush the edges of the dish. Place the pastry sheet on top and trim the edges. Then lightly paint the pastry with eggwash and cook in the oven for about 20 mins until golden brown.
Add a little more oil to the pot if needed and gently saute onions and celery until tender, continually stirring. Return beef to the pot, together with seasonings, stock and Worcestershire. Mix well, bring to the boil and turn heat down. Cover and gently simmer for 1½-2 hours. Then add carrots and potatoes. Mix well, cover and cook for another 30-60 mins until very tender and thick. Preheat oven to 180°-190°C. Allow the stew to cool a little and then transfer to a large oven dish. Mix together egg and milk and brush the edges of the dish. Place the pastry sheet on top and trim the edges. Then lightly paint the pastry with eggwash and cook in the oven for about 20 mins until golden brown.