Name: Winter pie
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 30.00 ml oil; 1.00 kg steak cubed, stewing; 500.00 ml baby onion chopped; 1.00 garlic cloves, crushed; 4.00 carrots cut into pieces; 15.00 ml tomato purée; 10.00 ml brown sugar; 50.00 ml flour cake; 300.00 ml stock meat; 5.00 ml fresh thyme chopped; 2.00 bay leaves; sea salt and freshly ground black pepper; 2.00 eggs extra-large; 250.00 ml oil; 250.00 ml milk; 500.00 ml flour cake; 15.00 ml Baking powder; 5.00 ml mustard powder; 1.00 ml salt

Recipe Disclaimer

Tap for method

Ingredients (19)

30.00 ml	oil
1.00 kg	steak — cubed, stewing
500.00 ml	baby onion — chopped
1.00	garlic — cloves, crushed
4.00	carrots — cut into pieces
15.00 ml	tomato purée
10.00 ml	brown sugar
50.00 ml	flour — cake
300.00 ml	stock — meat
5.00 ml	fresh thyme — chopped
2.00	bay leaves
	sea salt and freshly ground black pepper

PASTRY

2.00	eggs — extra-large
250.00 ml	oil
250.00 ml	milk
500.00 ml	flour — cake
15.00 ml	Baking powder
5.00 ml	mustard — powder
1.00 ml	salt

Tap for ingredients

Method:

Preheat the oven to 180 ºC. Heat the oil in a heavy-based saucepan and brawn the meat cubes. Spoon the meat into a large ovenproof dish. Stir-fry the vegetables for about five minutes in the same pan, Add the tomato purée and brown sugar. Mix the flour with a little cold water to form a paste, Stir into the vegetables along with the stock. Heat until the sauce comes to the boil and thickens slightly. Season with herbs and spoon over the meat, Cover the dish with aluminium foil and bake for about one hour until tender and done, Cool well. Meanwhile prepare the pastry: Beat the eggs, oil and milk together. Add to the dry ingredients and beat well. Carefully pour over the cooled meat mixture. Return to the oven and bake for another 20-25 minutes until the crust is golden brown and nicely risen. Serve hot with vegetables.
Serves 6-8.