Steak pie
Deidree asked for a steak pie recipe and this is a real winner. Its full flavored and really rich with a tender meat filling. Steak pies bought from a supermarket have nothing on these babies, make a whole heap of them and freeze them, you will not be sorry.
What you need
1kg brisket or stewing beef cubed
1 onion finely chopped
3 carrots chopped
340ml Can Guinness ( use Coke as an option)
1 beef stock cube
1 Tablespoon Worcestershire sauce
1 Teaspoon mustard
1 Pinch thyme
1 bay leaf
750ml water
Olive oil
Salt and Pepper to taste
Puff pastry (frozen from a supermarket that has been thawed)
The process
Heat the olive oil in a medium hot pot and brown the meat cubes. Do them in batches so that they do not begin to stew, then remove and set aside.
Add a little more olive oil and cook the onions until they are soft and translucent. Add the Guinness and the stock cube crumbled into the liquid. Let it simmer for a few minutes to dissolve the cube.
Add back the meat, the Thyme, bay leaf, carrots, water, mustard and Worcestershire sauce, give it a good mix to combine, reduce the heat to low, place a lid on the pot and allow it to simmer for 2-2 1/2 hours.
Check the sauce for thickness and leave the lid off and simmer for another 30 minutes if it is too liquid.
Pour the mixture into a casserole or pie dish, cover with the puff pastry and tuck the excess into the sides of the pie dish. Insert a knife into the middle to cut 2 holes.
Brush with some melted butter and place into a 180 Celsius oven for about 20minutes or until the pastry is golden brown and puffed up.
Serve with peas and some creamy mash.
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Hi Graham, I can’t wait to try this out, but my problem is the pastry I have only used the frozen puff pastry once and it flopped on me, do I need to roll it out or just gooi over the pie lol
Haha, Dee you do need to work it a little and can’t just gooi it over the top. It’s very straight forward, here is what to do. Thaw it in the fridge overnight and then about 20 to 30 minutes before you are going to use it take it out of the fridge and let it get to room temp. Now take it out and unfold it onto a lightly floured surface. (if it cracks a little don’t fret, just pinch it together again. You may also notice a little water on the surface, pat it with paper towel. Then lightly flour the top and roll it out slightly, say stretching it about 2 cm on each side, Now you can gooi it over the top, poke it with a fork and trim the edges, Have fun and enjoy G
I am so excited that I found your website, I have sent it onto my two daughters .. wish you had a cookbook out
)
So glad you found us, you can print the recipes you like from the link at the end of each recipe. Maybe someday I will put out a book… Thanks for the encouragement. G
Do you have an easy shepherd’s pie recipe
Hi Marlene, here is a lamb sheperds pie recipe, works just as well with beef mince. Cheers for now G
http://cookbook.co.za/meat-recipes/lamb-recipes/lamb-cottage-pie
mmmmm yummy, gonna try this soon,cant wait, sounds realy juice and so full of flavour. yum.. will let you know
Hey Brigitte, enjoy it, it’s a real winner. Cheers and great day G
Hi Graham
I have made the above steak pie for my family before and they absolutely loved it. I am however getting some visitors who does not eat beef, can the steak be substituted with mutton in this case or would the result just not be the same. I will really appreciate your opinion on this.
Regards,
Noleen
Hi Noleen, I ma sure it will be just fine, Mutton or lamb has a lot mp[re fat so you must trim as much fat off the meat before you cook or the pie will be very oily. Cheers G
I am going to try this out for Saturday lunch.
The steps are not so complicated and I am sure it will taste great.
Enjoy it Naledi and have a great weekend.
Hi Rosa, sorry to hear that, meat should not have been tough after that length of time. Thanks for the comments G