The perfect pie to sustain you on a cold evening.
- 2 tbsp vegetable oil
- 750g cut into 4cm diced chuck steak, leave any fat on
- 2-3 tbsp plain flour
- 1 heaped tbsp tomato puree
- 2 small onions, very finely chopped
- 1 tbsp creamed horseradish
- 2 x 10g beef stock cubes, crumbled
- 3 tbsp Worcester sauce
- 2 tbsp fresh thyme finely chopped
- roughly 600mls of boiling water
- salt and freshly ground black pepper
- 500g butter puff pastry
- 1 egg lightly beaten
- Preheat the oven to 160°C, Gas 3.
- Using kitchen paper pat the meat dry.
- Heat 1 tbsp of the oil in a deep casserole dish or ovenproof pan, then add the meat and cook until nicely browned all over.
- Sprinkle on the flour and stir in well, let the flour catch slightly, this helps to give the stew a nice colour and flavour.
- Then add the tomato puree, onions, horseradish, stock cubes, Worcester sauce and fresh thyme, really mix well.
- Add enough boiling water to barely cover the stew.
- Season well with salt and pepper and bring to a gentle simmer.
- Cover with a tight-fitting lid and place in the pre heated oven and cook for 1½ hours, nice and gently.
- Once cooked, remove from the oven and cool.
- Roll out the pastry and line a 24cm 5cm deep pie dish, allow 2cm extra.
- Cut off any excess then egg the pie dish top and use the excess to line the top of the dish.
- Add the cooled beef mixture, and leave nice and proud.
- Lightly egg the pastry rim, and lay the top over neatly making sure not to stretch the pastry, and seal the edges well, trim again and crimp.
- Brush well with beaten egg and make 2 small incisions in the centre.
- Bake at 180 C gas 4 for 35-40 minutes until well browned and hot.
Serve with braised swede & carrots and mash (see recipes below)