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.
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
tried this recipe and was disappointed. After 2 and half hours my meat was still tough and it was a bit dry and tasteless.
Hi there, must have had food on the brain, amended recipe, its when you simmer for 2.5 hours. Thanks for pointing it out.
Hi there – maybe i am not reading the recipe correctly – but when do you add the meat – when you simmer it for 2.5 hours or only when you place it in the dish?
Great Ruan, let us know!
I’m trying this for tonight. Ek hoop dit is lekker want ek is useless as dit by kook kom. I’ll update tonight. 🙂
Spice it up to hearts desire with pepper or a little chili, its very versatile.
and a chicken pie recipe here
https://cookbook.co.za/chicken-recipes/chicken-pie-in-a-pot/
and then this chicken cottage pie recipe which makes a great change.
https://cookbook.co.za/chicken-recipes/chicken-cottage-pie/
This is definitely supper tonight.
Yummy!!
Is it possible to get a nice pepper steak pie recipe?
And maybe one for the chicken variation thereof?