Ingredients

The following ingredients have 4 Servings
  • 1.5 kg chuck steak (de-boned and cubed)
  • 1 cup flour seasoned with salt & pepper
  • olive oil for frying
  • 2 onions (sliced)
  • 4 garlic cloves (crushed)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 x 400g can chopped tomatoes
  • 2 cups beef stock
  • 1-2 tablespoons cracked black pepper (to taste)
  • salt to taste
  • 1 roll ready-made puff pastry (thawed)
  • 1 egg (beaten)

Instruction

  • In a large pot, heat a generous splash of olive oil.
  • Coat the chuck steak in the seasoned flour then shake of excess.
  • Fry the beef in the hot oil until golden brown all over. Remove from the pot and set aside.
  • In the same pot, fry the onions until soft and translucent then add the garlic, rosemary and thyme and fry for another 30 seconds.
  • Pour in the tomatoes, stock and pepper and add the beef back to the pot.
  • Reduce the heat and allow to simmer for 90 mins – 2 hours until the beef is soft and tender. Keep an eye on the beef while it’s cooking and top up with stock if necessary.
  • Pre-heat the oven to 180°c.
  • When the beef is cooked, season to taste then place in an oven-proof pie dish to make a large pie, or smaller pie dishes for individual pies. Alternatively you can add a layer of pastry to the bottom of the dish as well to make an encased pie.
  • Brush the edges of the dish with beaten egg and roll over the puff pastry. Trim the edges then brush with the remaining egg.
  • Make a small incision in the centre of the pie to allow steam to escape.
  • Place the pie in the oven and bake for 20-25 minutes until the pastry is golden brown and crisp.
  • Remove from the oven and serve.