Beef and vegetable pie

Season the shin with salt and pepper and dust with cake flour.

Heat oil in a large pot and brown meat on both sides. Remove from the pot.

Add onion, carrot and celery to the pot and fry for 5 minutes. Add the sliced leek and the garlic and fry for one minute.

Add the Knorr Beef Stock Pot, water, tin of tomatoes, vinegar and sugar. Return the meat to the pot and simmer on low heat for 90 minutes.

Add the chopped potato and turnip and simmer for another 30 minutes. By now the meat will fall off the bone and the sauce will be thick.

Add 30ml chopped fresh parsley.

Remove bones, spoon meat and vegetables with sauce into a pastry dish and let cool.

Pastry:

Preheat oven to 190ºC.

Sift cake flour, baking powder and salt together. Mix suet into flour mixture.

Make a well in the centre and add a little water at a time. Mix until it binds and forms a soft dough.

Place on a lightly floured surface and knead dough until smooth. Roll dough out thinly and use to cover meat mixture.

Bake in preheated oven for 20 minutes or until pastry is browned and cooked through.

Recipe reprinted with permission of PinkPolkaDotFood. To see more recipes, click here.