The perfect pie to sustain you on a cold evening.
- 2 tbsp vegetable oil
- 750 g chuck steak, diced into 4cm, leave any fat on
- 3 tbsp plain flour
- 1 tbsp tomato puree, (heaped)
- 2 small onions, very finely chopped
- 1 tbsp creamed horseradish
- 20 g stock cubes, (2 x 10g beef) crumbled
- 3 tbsp Worcester sauce
- 2 tbsp fresh thyme, finely chopped
- 600 ml boiling water, roughly
- salt and freshly ground black pepper
- 500 g butter puff pastry
- 1 lightly beaten egg
- Preheat the oven to 160C, Gas 3.
- Pat the meat dry with kitchen paper.
- 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 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, mix well.
- Add enough boiling water to just cover the stew.
- Season well with salt and pepper and bring to a gentle simmer.
- Cover with a tightfitting lid, and place in the preheated oven 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 pastry, then egg the pie dish top. 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 neatly over, making sure not to stretch the pastry. 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.
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