Beef Pie Recipe

Method

1. To coat the braising steak in flour, we add the flour to a plastic bag with the pepper and chilli flakes if using along with the chopped thyme leaves, give it a shake to mix together and then add the steak pieces. Seal closed the bag and give it a big shake to cover all the pieces with a coating of flour.
2. Heat the oil in a pan on a high heat and then add (in batches) the meat pieces browning on all sides, remove and put to one side.
3. Once all the meat has been browned add the onions  and carrots to the pan turning down the heat so not to burn the vegetables. Once softened add the Worchestershire sauce and stock and let it simmer for 5 minutes. Add the meat back to the pan and let it gently bubble away for 45-50 minutes until the tender.
4. At this stage if you want to you can cool and freeze the pie contents and use when you want to, carrying on with the next stage.
5. Allow the pie filling to cool a little and then place in a pie dish. Unroll the pastry and place on top (decorating if you are creative), making sure there is a little hole in the top of the pastry to allow the steam to escape.
6. Pre-heat oven at 160-180c. Brush the egg over the top of the pastry (to help brown it), place in oven for 25-30 minutes checking the pastry doesn’t burn.
7. Remove and serve with your favourite vegetables. We always have ours with mash and greens….. and a splodge of spicy plum ketchup.