Quick and easy
“A traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with “steak chips” (thickly sliced potatoes fried, sometimes fried in beef dripping).”
An inspiration from the Food Bible video on making the simplest roast dinner pie.
2 big potatoes
2 red onions
730g beef roast
Unsalted butter (bushing)
Olive oil (drizzle)
Salt and pepper for seasoning
2 pre-made sheets of puff pastry/home made puff pastry
2 beef stock cubes
100ml red wine (any preference)
2 teaspoon unsalted butter
Start by pre-heating the oven to 180 degrees. For the roast vegetables, peel and roughly chop the carrots, parsnips, potatoes, red onions and finely chopped garlic. Place the vegetables into a baking dish before adding the seasoned flour beef on top. Drizzle a fair amount of olive oil over the beef and vegetables before placing it into the oven for 15 minutes. Remove the beef and set aside, continue to roast the vegetables for 5-10 minutes till it becomes golden and almost soft (not too soft or else it’ll become mushy when roasting it a second time) keep the excess juice for the filling. Roughly slice the beef into thin-ish pieces, make sure the meat is uncooked as it’ll further cook the second time. With a new baking dish, brush some butter around the base and edges of the dish then place it into the fridge and rest for 5 minutes before adding a second coat. Gently add the filling into the baking dish and cover over with another rolled out puff pastry, trim over the edges and seal around with a fork, brush over the top with egg wash and place the dish into the oven. Leave it to bake for 15-20minutes till the pastry is golden brown. To make the gravy, use a small pan, add the beef stock and water then bring it to boil on high heat. Once bubbling, add a drizzle of red wine and further reduce to half before adding the butter to thicken and becomes syrupy consistency. If the sauce is too salty from the stock cube, add more water and continue to boil till the sauce thickens again. Lastly, season the sauce with pepper. Serve the pie once it’s ready along with the gravy.