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
Salt and Pepper to taste
Puff pastry (frozen from a supermarket that has been thawed)
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.