STEAK & VEGEMITE PIE Serves 6 (see below)
5 tbsp olive oil
2 medium onions, roughly
chopped
2 large carrots, roughly chopped 3 medium celery stalks, chopped 4 garlic cloves, chopped
1 tbsp thyme
800g chuck or skirt steak, cut into
2cm cubes
400g tin whole peeled tomatoes 60g malt vinegar
1½ tsp fine salt
1 tsp freshly ground black pepper 1 tsp Vegemite or Marmite
1 tsp potato starch
2 tsp water
Flaky shortcrust pastry (page 145)
or pastry of choice
Poppy seeds, to garnish
1. Heat 2½ tablespoons of oil in a large heavy-based saucepan or cast-iron casserole dish over a low heat. Add onion, carrot, celery, garlic and thyme and cook with the lid on, stirring occasionally, for 8–10 minutes until softened.
2. Meanwhile, heat the remaining 2½ tablespoons of oil in a large heavy-based frying pan over a medium–high heat. Brown beef in batches and set aside.
3. Add tomatoes, vinegar, salt and pepper and Vegemite to the vegies, then add browned beef. Use water (or beef stock or red wine if you have it) to rinse out the tomato tin and to deglaze the frying pan you cooked the beef in, pouring the water into the pan with the vegetables and beef until the meat is just covered – roughly three tins’ worth. Stir to combine. Bring to the boil, then reduce the heat to low and simmer for about 2 hours, or until beef is tender but not mushy. Check pan frequently and skim any scum or oil off the top.
4. Strain cooked beef mixture into a colander set over a bowl, reserving liquid. Return liquid to the pan and reduce it over a high heat until you have about 500g left.
5. Combine potato starch and water, then whisk it into the liquid in the pan. Add beef and vegetables, stirring to combine. Remove the pan from the heat. Once cooled a little, check seasoning, adding more salt and pepper, to taste. Refrigerate for a few hours or overnight. Meanwhile, prepare your pastry. Assemble and bake your pie
(see page 150) and garnish with poppy seeds.
PREPARE THE PUMPKIN AND PASTRY AHEAD, SO YOU’LL HAVE TIME TO RELAX WITH A PRE-DINNER DRINK