Beef pie

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6 servings
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Beef

By Food24 November 03 2009
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Ingredients (20)

MEAT
2.00 kg beef — shin or mutton shank
salt and freshly ground black pepper
oil
1.00 onion — sliced
3.00 garlic — cloves, crushed
2.00 whole cloves — lightly crushed
7.00 peppercorns — whole
1.00 bay leaves
1.00 ml dried thyme
250.00 ml stock — meat
4.00 potatoes — medium, diced
200.00 g mushrooms — sliced
flour — cake
CRUST
240.00 g flour — cake
10.00 ml Baking powder
2.00 ml salt
nutmeg — ground, pinch
50.00 ml fresh parsley — chopped
100.00 ml butter — or margerine
150.00 ml milk
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Method:

Lightly season meat with salt and black pepper and brown small quantities at a time in a little heated oil. Remove from the pan.

Sauté onion and garlic in the oil in the pan until soft. Add cloves and peppercorns and stir-fry for about 1 minute more. Return meat to pan, and add bay leaf and thyme. Pour over meat stock, reduce heat and simmer until meat is nearly tender. Add the diced potatoes (or 10 baby potatoes) and mushrooms and simmer until potatoes are soft and cooked and the meat has formed a gravy. (Add more hot meat stock or water if the meat becomes too dry.) Turn meat mixture into an ovenproof dish.

Preheat oven to 180 º (350 ºF). Sift cake flour, baking powder, salt and nutmeg together. Add parsley and rub in butter using fingertips until well blended. Add just enough milk to form a soft dough. Blend with spatula until just mixed. Roll out lightly on a floured surface until about 1,5 cm thick. Cut out circles with a scone cutter and place dough circles on top of meat. Bake for about 20-25 minutes or until the scones are pale brown and baked through. Serves 6.



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