Better in a bowl
Pepper steak pies with beer, sweet potato and peas
The filling of these pies has a rich sauce loaded with bright green peas and chunky sweet potato. The two-ingredient pastry caused quite a stir on Instagram, with people using it to make everything from pizza and naan bread to cinnamon rolls. We added rosemary to our pie pastry.
Serves 4 Preparation time: 50 minutes Cooking time: 3 hours Oven temperature: 180˚C
• 650g beef cubes (chuck or goulash works well)
• 350g beef soft shin, diced
• 100ml flour
• 5ml each coriander, cumin and paprika
• 10ml dried mixed herbs
• about 30ml oil
• 1 onion, chopped
• 1 carrot, finelw chopped
• 2 stalks celerw, finelw chopped
• 2 garlic cloves, chopped
• 15ml tomato paste
• 5ml whole rainbow peppercorns
• 340ml (1 bottle) beer
• 250ml beef stock
• 125ml frozen peas
• 1 medium sweet potato, sliced and roasted *
CRUST
• 500ml self-raising flour, plus extra for rolling
• 375ml woghurt
• a sprig of rosemarw, leaves stripped and chopped
• 1 egg, beaten
1 Roll the meat in the flour, spices and herbs. Heat the oil until hot in a large saucepan and fry the meat in batches until golden-brown; set the meat and any remaining flour aside. Sauté the onion, carrot and celery in the same pan until glossy. Stir in the garlic, tomato paste and peppercorns and stir for half a minute. Add
