Serves 4
Ingredients
For the filling:
30ml (2 tablespoons) plain flour
30ml (2 tablespoons) paprika
5ml (1 teaspoon) sea salt
Freshly ground black pepper
1.5kg chuck or blade steak, cut into 2 cm chunks
1x 400g can chopped tomato
4 cloves garlic, sliced into rings
285g button mushrooms
1 stick celery, finely chopped
250ml (1 cup red wine)
15ml (1 tablespoon) thyme, chopped
For the pastry:
300g ready-made puff pastry, in a block or 4 sheets
egg yolk, for glazing
For the creamed potato:
800g potatoes suitable for mashing
150ml (3/5 cup) cream or milk
75g butter
5ml (1 teaspoon) sea salt
Method
To make the pie:
1. Preheat the oven to 180ºC.
2. Place the flour, paprika, salt and pepper in a bowl, and stir to combine.
3. Add the beef and toss until covered in flour.
4. Place in an ovenproof casserole dish.
5. Add the remaining ingredients and stir.
6. Cover and cook for 1½ hours, stirring every half hour.
7. Remove from the oven and let it cool until completely cold.
8. Roll out the pastry on a lightly floured surface until 4mm thick.
9. Cut it to line the bases, sides and tops of six 9½ cm pie tins.
10. Spoon the filling into the pastry cases and brush the edges with egg yolk.
11. Place the tops on the pies and seal with a fork.
12. Brush the tops with egg yolk and make three piercings with a sharp knife in the top of each pie.
13. Bake on the bottom shelf of the oven for 35 minutes or until golden brown.
14. Serve with creamed potatoes.
To make the creamed potato:
15. Place the potatoes in boiling water and cook until tender.
16. Remove from the heat, drain and mash in saucepan.
17. Place the cream and butter in a small saucepan over medium heat until hot (don't allow to boil), and the butter has melted.
18. Using a wooden spoon, beat the cream mixture into the potato until smooth.
19. Season to taste.
Cook's tip
You can substitute some of the potato with parsnip to get a potato-and-parsnip purée.
