Name: Ploughman’s pie
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6
Ingredients: 750 gram chuck steak, trimmed, cubed; 1/4 cup plain seasoned flour; 2 tablespoon olive oil; 1 large onion, chopped; 1 red capsicum, seeded, chopped; 1 tablespoon tomato paste; 1 cup apple cider; 1 cup beef stock; 2 sheets frozen shortcrust pastry; 1/3 cup tomato chutney; 1/2 cup grated cheddar cheese; 1 sheet frozen puff pastry; 1 egg, lightly beaten

Ingredients

750 gram chuck steak, trimmed, cubed

1/4 cup plain seasoned flour

2 tablespoon olive oil

1 large onion, chopped

1 red capsicum, seeded, chopped

1 tablespoon tomato paste

1 cup apple cider

1 cup beef stock

2 sheets frozen shortcrust pastry

1/3 cup tomato chutney

1/2 cup grated cheddar cheese

1 sheet frozen puff pastry

1 egg, lightly beaten

Method

1.Toss beef in flour to coat; shake off excess. Heat half the oil in a large heavy-based saucepan on high. Cook beef for 4-5 minutes, until well browned. Set aside.

2.Heat remaining oil in same pan. Saute onion and capsicum for 3-4 minutes, until tender. Stir in tomato paste and cook for 1 minute.

3.Return beet to pan with cider and stock. Bring to a boil. Reduce heat to low. Simmer, covered, for 40-45 minutes, until beef is tender. Simmer, uncovered, a further 15-20 minutes until sauce has thickened. Cool slightly.

4.Meanwhile. preheat oven to hot, 200°C. Lightly grease a 24cm round pie dish. Line with shortcrust pastry, trimming to fit (see Notes).

5.Bake blind for 15 minutes (see Notes). Remove paper and beans or rice. Bake a further 5-10 minutes, until base is light golden.

6.Stir chutney through beef mixture. Season to taste. Spoon into cooked pastry case. Sprinkle cheese over filling. Cover with puff pastry, trimming to tit and pressing edges together to seal. Brush with egg.

7.Bake 25-30 minutes, until pastry is puffed and golden. Serve with mash or chips and salad.

To join trimmed pastry, brush one side with a little water and press other side down. Blind baking: cover pastry with a sheet of baking paper and top with either dried baking beans or rice. This weighs down the pastry base and prevents it from rising.
Note

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Ingredients

Method

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