Family beef pie
Family beef pie
A pie so good it will leap off the plate into the stomachs of your family with the added bonus of being cost efficient and tasty at the same time.
- I kg blade steak, fat removed and diced
- 2 onions, finely sliced
- 1 carrot, diced
- 2 medium potatoes, peeled and diced
- 6 medium button or 2 large field mushrooms, diced
- 1/2 cup red wine
- 1 cup beef stock
- 1 tsp cornflour
- 1 tsp tomato paste
- 3 sheets
- 2 sprigs thyme or 1 tsp dried thyme
- 3 sheets frozen puff pastry
- 1 egg
In a large saucepan or frypan, add some oil and fry your onions, carrot and potato until they are slightly softened - about 5 minutes.
Add the thyme and then the beef, and brown. Add the mushrooms, wine, stock with the cornflour added to it, and then the tomato paste. Pop the lid on your saucepan or frypan and turn down to a simmer (low) for about 40-50 minutes. Stir occasionally.
Preheat your oven to 180 degrees c. Grease your pie dish and cover with puff pastry - mine is a bit large so I put one sheet on the bottom and then patched it with triangles from a second.
Put your filling in your pie and seal it up with a second piece/s of puff pastry. Fork down the edges to fuse the top and bottom layers of pastry. Brush with beaten egg.
Bake in oven for 25-35 minutes depending on the size of your pie! Serve with greens!
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills
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