STEAK AND VEGETABLE PIE

PREP TIME 20 MINS COOK TIME 90 MINS SERVES 2

INGREDIENTS

● 500g lean beef steak, cubed ● 3 tsp cornflour ● 1 tsp paprika ● 1 tsp cumin

● 1 tsp mixed herbs ● 1 tsp fresh thyme ● Salt and pepper ● 2 medium onions, thinly sliced ● 2 garlic cloves ● 1 large carrot, peeled ● 50g swede, peeled ● 1 large potato, peeled ● 2 tbsp olive oil ● 2 beef stock cubes ● 1 tbsp Worcester sauce ●

1-2 bay leaves ● 1 pack ready rolled puff or shortcrust pastry ● 1 tbsp tomato purée

METHOD

1 Place the steak in a bowl. Mix together the cornflour, paprika, cumin, mixed herbs, thyme, salt and pepper and rub into the beef using your hands. Ensure the meat is fully coated. Top with the onion rings and cover with cling film to marinate while you prepare the vegetables.

2 Preheat the oven to 170°C/Fan 150°C/Gas Mark 3.

3 Finely chop the garlic, carrots, swede and potato. Heat 1 tbsp olive oil in a large frying pan and fry the chopped vegetables.

4 Heat 1 tbsp olive oil in an ovenproof casserole dish. Add the marinated beef, gently turn to brown on all sides. Add the fried vegetables and stir well.

5 In a jug, combine the tomato purée, crumbled stock cube and 400ml boiling water and stir to combine. Pour into the casserole dish.

6 Add the Worcester sauce and bay leaves and cover with a lid.

7 Place the casserole dish on the middle shelf of the oven and cook for

1 hour and 15 minutes. Keep an eye on the meat and add water if needed.

8 Remove from the oven and leave to rest for 5 minutes. Increase the heat of the oven to 180°C/Fan 160°C/Gas Mark 4. Fill a medium pie dish with the pie mix. Cut the pastry lid half an inch larger than the dish then cover the pie with it. Cut two slits into the centre of the pastry and brush with milk.

9 Bake for 20-25 minutes until the pastry is golden brown. Serve with greens and mashed potato.