Steak Pie

Ingredients

2 Tbs olive oil
800 g gravy beef or beef chuck steak, cut into 4 cm pieces
2 large brown onions, coarsely chopped
4 celery sticks, coarsely chopped
4 carrots, coarsely chopped
4 garlic cloves, crushed
2 1/2 Tbs plain flour
3 cups (750mL) beef stock
1 Tbs tomato paste
1 Tbs Worcestershire sauce
2 Tbs finely chopped rosemary
1/2 tsp ground black pepper
2 sheets frozen puff pastry, just thawed, cut into quarters
1 egg, lightly whisked
1 tsp poppy seeds

Method

Heat half the oil in a large saucepan over high heat. Add half the beef and cook, turning, for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat with the remaining beef.

Heat the remaining oil in the pan. Add the onion, celery, carrots and garlic and cook, stirring occasionally, for 10 minutes or until vegetables soften. Return the beef to the pan and sprinkle over the flour. Cook, stirring, for 1 minute or until the mixture is grainy.

Combine the stock, tomato paste, Worcestershire sauce, rosemary and pepper in a jug. Add to the beef mixture. Bring to the boil. Cover with a lid and reduce heat to low. Simmer, stirring occasionally, for 45 minutes or until beef is almost tender. Remove lid and cook, stirring occasionally, for a further 45 minutes or until beef is very tender and mixture is thick. Remove from heat and cool to room temperature.

Preheat oven to 200 C. Spoon the beef mixture into a 6-cup (1.5 L) capacity ovenproof dish. Place the pastry squares over the filling. Press down the pastry edge with your finger or a fork. Use a sharp knife to trim edges. Lightly brush with the egg and sprinkle with poppy seeds.

Place on a baking tray. Bake for 35 minutes or until golden, covering the edges with foil if they brown too quickly.

Credits: Coles

Photo Credits: Coles