POT. PAN. PIE.
“The cooling yoghurt is what makes this pie sing”
OLD-FASHIONED BEEF-AND-POTATO PIE
“Who doesn‘t love a one-pot recipe, right? Bonus: all of these can be made with or without a pie-style topping. And if pastry isn’t your bag, try my secrets for success, or just go with creamy mash, shop-bought phyllo or potato crisps!” – Hannah Lewry
Serves 6
A LITTLE EFFORT
Preparation: 20 minutes
Cooking: 2–3 hours
Woolworths stewing beef 2.6 kg, bones removed
flour 9 T
sea salt and freshly ground black
pepper, to taste
large carrots 4, peeled
shallots 6, sliced
celery 1 bunch
Woolworths Mediterranean
potatoes 6, peeled
olive oil 6 T
diced bacon 500 g
garlic 4 cloves, crushed
brandy ½ cup (optional)
Woolworths demi-glacé concentrate
beef stock 6 x 25 g sachets, prepared
thyme 15 g, leaves picked
rough puff pastry 1 batch (see page 92)
Preheat the oven to 160°C. Cut the meat into medium-sized chunks and place in a large bowl. Sprinkle over 5 T flour and season. Toss to coat. Dust off any excess flour. Dice the carrots, shallots, celery and potatoes slightly smaller than the meat. Heat a large ovenproof saucepan or deep roasting pan over a high heat and generously drizzle with olive oil. Once hot, brown the meat in batches. Set aside. In the same pan, fry the bacon until golden. Deglaze the pan with the brandy and reduce by half. Add the stock and bring to the boil, then reduce to a simmer. In a small bowl, mix the remaining flour with a little water until a smooth paste is formed. Add to the simmering stock and vegetables and whisk until slightly thickened. Add the beef, bacon and thyme. Remove from the heat and cover with a lid or foil. Preheat the oven to 160°C. Roast for 2–3 hours, or until the meat is tender. It’s important to try to keep the meat in a single layer so the ingredients slowly caramelise and become tender and don’t steam. Serve with the baked rough puff pastry for dipping.
