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A rib sticking meat pie

Method

  • Flour and season the beef. Then brown in a thin layer of hot oil in a large heavy-bottomed pot in 2-3 lots. Remove and drain well.
  • Add a little more oil to the pot if needed, and gently saute the onions and celery until tender, continually stirring and scraping the bottom of the pot as you do so.
  • Return the beef to the pot with seasonings, the stock and Worcestershire. Mix well, bring to the boil and turn the heat down. Cover and gently simmer for 1½-2 hours. Then add the carrots and potatoes. Mix well, cover and cook for another 30-60 mins until the meat is very tender and the sauce is thick. 
  • When ready, preheat oven to 180°-190°C fan forced (200°-210°C normal).
  • Allow the stew to cool a little and then transfer to a large oven dish.
  • Whisk the egg and milk together and brush the edges of the dish. Place the pastry sheet on top and trim the edges. Then lightly paint the pastry all over with more of the egg wash and cook in the oven for about 20 mins until golden brown.
  • Serve with a simple green salad on the side.

Ingredients

  • 2 kg stewing steak, trimmed of all fat & cut into large cubes
  • plain flour
  • olive oil
  • sea salt & freshly ground pepper
  • 2 large onions, chopped
  • 2-3 celery stalks, diced
  • 1 litre beef stock
  • ¼ cup Worcestershire sauce
  • 3 medium carrots, cut into chunks
  • 3 large potatoes, cut into chunks
  • 1 egg
  • ¼ cup milk
  • 1 puff pastry sheet

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm