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Open steak pies
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Succulent beef-filled open pies that'll be a hit with everyone.
Ingredients:
  • 800g beef rump steak, cut into 2cm pieces
  • 18.20 gm olive oil
  • 1 brown onion, halved, coarsely chopped
  • 125ml (1/2 cup) dry red wine
  • 375ml (1 1/2 cups) beef stock
  • 48.80 gm Worcestershire sauce
  • 1 1/2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
  • 4 (about 800g) sebago potatoes, peeled, chopped
  • 125g (1/2 cup) sour cream
  • 300g (2 cups) frozen peas
  • 20g butter
Instructions:
  • In a large bowl, combine the beef with flour, salt, and pepper, gently tossing to ensure even coating.
  • In a large non-stick saucepan over high heat, heat 1 teaspoon of oil. Sear one-quarter of the beef, turning occasionally, until browned all over (2-3 minutes). Transfer to a heatproof bowl. Repeat with remaining oil and beef in three more batches, ensuring the pan is reheated between batches.
  • Saute the onion and garlic in the pan until softened, then reintroduce the beef and pour in the wine. Once it comes to a boil, stir in the stock, tomato, and Worcestershire sauce. Reduce heat to low and simmer covered for 2 hours until the beef is tender, stirring occasionally.
  • - Preheat your oven to 200°C. - Cut the pastry into 6 even squares. - Line six 3cm deep x 9cm round pie tins with pastry, allowing the sides to overhang, and place them on a baking tray. - Prick the bases with a fork. - Bake for 10-12 minutes or until golden.
  • Boil the potato in salted water until soft, then drain. Mix in sour cream and milk, and mash until smooth using a potato masher or fork. Season with salt and pepper.
  • Boil peas in salted water for 4-5 minutes until heated through. Drain and mix with butter in the pan. Mash with a fork until nearly smooth. Season with salt and pepper to taste.
  • Serve the pastry cases on plates, fill with the beef mixture, layer with mashed potato and peas, and enjoy promptly.

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