Total Steps
10
Ingredients
8
Tools Needed
7
Ingredients
- milk for brushing
- 1 cup thick beef stock
- 1 large onion, chopped
- 1 tablespoon oil
- 2 tablespoons butter
- 2 tablespoons salt and freshly ground pepper
- 1 pound lean stewing beef, trimmed and cubed
- Pastry for 9-inch double pie crust (preferably puff pastry)
Instructions
Step 1
Heat oil and butter together in a pan.
Step 2
Toss the beef in seasoned flour, then fry in hot butter and oil until well browned. Transfer the mixture to a plate.
Step 3
Add onion to remaining butter in the pan and fry gently until slightly golden.
Step 4
Add meat back to the pan and pour in beef stock, slowly bringing to a boil.
Step 5
Lower heat, cover and simmer for 1 to 2 hours, stirring occasionally until meat is tender.
Step 6
Remove from heat; leave the mixture to stand until it is completely cold.
Step 7
Roll out half of the pastry on a floured surface, then use to cover a lightly greased 9-inch pie plate. Trim away excess pastry. Roll out sufficient pastry to make a lid.
Step 8
Pile on the cold meat with sufficient gravy in the middle and moisten the edges of the pastry with water.
Step 9
Cover with the pastry lid, pushing edges together to seal and flake by cutting with the back of a knife.
Step 10
Flute the pastry and then stand the pie on a baking sheet. Brush with milk and bake in oven for 25 to 30 minutes or until golden brown.