Steak and Mushroom Pie
Ingredients:
- Small tablespoon of Salt and Pepper
- 1/2 cup of Anchor Lighthouse Plain Flour
- 2 tbsp butter
- 2 tbsp oil
- 1 kg of chuck steak
- 450g mushrooms, quartered
- 1 large onion, chopped
- 2 cloves garlic, crushed and chopped
- 2 cups of beef stock
- 1 egg, beaten
Method:
- Combine flour, salt and pepper in a bowl. Add steak and mix until all meat is well coated.
- Heat butter and oil in a large pot and brown meat in batcheds to avoid crowding the pan. Add mushrooms, onion and garlic and brown for a further 2 minutes.
- Add beef stock and enough water to cover meat. Simmer on a medium heat for 45-60 minutes or until meat is tender.
- Meanwhile, prepare pastry by mixing in a large bowl both packets of pastry mix together with 1 cup of water. Knead lightly then transfer to a floured board.
- Roll out anough pastry to cover the base of a standard pie dish, pastry should be 3mm high.
- Roll out another piece of pastry to cover top of pie, set aside.
- When meat is tender, spoon mixture into pastry line pie dish and cover with second piece of pastry. Gently press edges together and cut off any excess pastry.
- Make two slits in the centre and glaze with a beaten egg.
- Bake in a preheated oven at 200C or 180C fan forced for 35-40 minutes or until pastry is golden brown.
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