Ingredients (serves 6)
- half kilo chuck or blade steak, cut into 2cm thick cubes
- 2 tblspn olive oil
- 4 small onions (quartered)
- 3 garlic chopped
- 3/4 cup red wine
- 1.5 cups beef stock
- 2 tblspn fresh thyme or 1 heaped teaspoon dried thyme
- 6 baby potatoes quartered
- 1 tblspn cornflour or cornstarch
- 1 egg yolk for glazing
Method
- Cook half of the meat in half of the oil in a large saucepan on high for 4 minutes or well browned to seal in juices. Remove. Repeat with the other half and remove onto a plate for later.
- Cook the onions for 4 mins and add the garlic for 1 min (add a little water if necessary to prevent sticking)
- Return meat to pan with the red wine, stock, thyme and s + p to taste. Bring to boil then cover and simmer for 30 mins.
- Remove lid and simmer for 15 mins, then add potatoes for another 15 mins.
- Add cornflour and stir till mixture thickens
- Place pastry on baking paper lined pie dish and blind bake (with nothing in it) in a medium oven for 10 mins.
- Remove and fill half cooked pastry case in pie dish with thickened meat mixture.
- Cut another pastry sheet to fit the top and brush egg on top and bake for 20 mins till golden.
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