Break into golden crisp shortcrust and puff pastry and be welcomed by fragrant, tender beef steak chunks and tasty melted cheese.
- 2 tbsps oil
- 1 kg beef chuck steaks, large chunks
- 2 onions, chopped
- 2 carrots, peeled, chopped
- 2 tbsps plain flour
- 2 tbsps tomato paste
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 2 sheets frozen shortcrust pastry, thawed
- ¾ cup tasty cheese, grated
- ½ bunch chives, chopped
- 375 g frozen puff pastry, thawed
- 1 egg lightly beaten
In a large heavy-based saucepan, heat oil on high. Brown beef in 2 batches, 3-5 mins each. Remove from pan.
Reduce heat to medium. Sautee onion, bacon and carrot, 5 to 6 mins, until onion is tender. Stir in flour and cook 1 min, then stir in tomato paste.
Return beef to pan with stock and bring to simmer, stirring. Reduce heat to low. Simmer, covered, 1½ hours, until beef is very tender. Stir in Worcestershire and season to taste. Roughly shred meat with 2 forks, then cool.
Meanwhile, preheat oven to moderate 180 C. Line a 23 cm round, 4 cm deep pie plate with shortcrust pastry, trimming edges to fit. Bake blind 15 mins. Remove paper and filling and bake a further 5-10 mins, until lightly golden.
Increase oven to hot, 200 C. Spoon beef mixture into pastry shell. Scatter cheese and chives over.
Roll puff pastry out to a 25 cm round. Brush edges of pie case with egg. Cover pie with puff pastry, pressing edges lightly to seal and trimming it to fit.
Cut a small cross in center for steam to escape. Bake 25-30 mins, until puffed and golden. If liked, serve with mixed vegetable or salad.
TIP: Make sure filling is cool before adding the lid. Oven must be at the correct temperature to prevent pastry sinking in the centre.
Photo: Rob Shaw/Bauer