Hearty beef pie


Drum Food - - CONTENTS -


15ml (1T) but­ter

30ml (2T) oil

2 onions, sliced

2 gar­lic cloves, crushed 600-700g beef stew­ing meat,

cubed salt and freshly ground

black pep­per

60ml (¼c) flour

30ml (2T) tomato paste

1 can (410g) chopped to­ma­toes 500ml (2c) beef stock

15ml (1T) sugar


500g puff pas­try

1 egg whisked with 15ml (1T) wa­ter


whole­grain mus­tard fresh tomato salad

1 FILL­ING Heat the but­ter and 15ml (1T) of the oil in a medium saucepan and fry the onions and gar­lic un­til caramelised. Re­move from the pan.

2 Sea­son the meat with salt and pep­per and sprin­kle the flour over. Heat the rest of the oil in the saucepan and fry the meat in batches un­til lightly browned. Re­turn the onion mix­ture to the saucepan, add the tomato paste and stir-fry for 1 minute.

3 Add the chopped to­ma­toes and stock and sim­mer un­til the meat is ten­der, about 1 hour 40 min­utes. Oc­ca­sion­ally add more wa­ter and stir so the mix­ture doesn’t stick to the bot­tom of the saucepan. Sea­son with salt, pep­per and sugar. 4 PAS­TRY Spoon the meat mix­ture into a pie dish or 4 smaller dishes. Gen­tly roll out the pas­try to the same size as the pie dish(es) and ar­range on top of the meat.

5 Brush with the whisked egg mix­ture and bake for 20 min­utes or un­til the pas­try is golden.

6 TO SERVE Serve the pie with whole­grain mus­tard and a tomato salad.

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