Steak and Vegetable Pie
This nourishing pie has a rich, hearty filling of steak and vegetables in a delicious gravy, slow cooked until tender. The filling is then transferred to a pie dish, topped with pastry and placed in a hot oven to produce a golden, crispy top.
Servings
4
Prep time
Cook time
Recipe
Vegan
Ingredients
- 1 tbsp porcini mushrooms
- 800g chuck steak, diced
- 300g Swiss brown mushrooms, quartered
- 2 carrots, diced
- 1 stick celery, finely diced
- 1 parsnip, finely diced
- 1 onion, finely diced
- 3 cloves garlic, diced
- 250mL beef or chicken broth
- 250mL red wine
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp arrowroot flour
- 1 tbsp water
- 1 cup peas, defrosted if frozen
- Sea salt & freshly ground black pepper, to taste
- Carême All Butter Puff Pastry, or pastry of your choice
Method
- Preheat your oven to 150°C (fan-forced)
- In a Dutch oven or ovenproof dish (with a lid), place the porcini, chuck steak, mushrooms, carrots, celery, parsnip, onion, garlic, broth, wine, Worcestershire sauce, thyme and rosemary
- Mix the arrowroot flour and water together and mix through the meat and vegetables
- Cover with a heavy lid (or foil and a lid to make it airtight) and cook for 2 hours. If the meat is too saucy for your liking, remove the lid and cook for another 15–20 mins
- Allow the filling to cool. This isn’t absolutely essential, but the pastry will puff up better if placed over a cool filling
- Place the pie filling in a pie dish and mix through the peas. Top with the pastry, seal the edges and place a slit in the pastry. Bake in a preheated oven 200°C (fan-forced) for 30 mins or until the pastry is golden brown.
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