Ingredients

Method

• 1 kg porterhouse or rib-eye steak (or use a cheaper cut such as chuck or stewing beef)
• 2 T cornflour
• 2 T cooking oil
• 1 onion, chopped
• 1 T salted butter
• 2 sprigs rosemary
• 4 sprigs thyme
• 1 T chopped fresh parsley
• 4 cloves garlic, crushed
• 1 t sugar
• 2 T peppercorns, freshly ground or crushed, or to taste
• 2 t lemon-and-black pepper seasoning
• 2 cups beef stock
• 1 t gravy browning (optional)
• 1 T tomato paste
• salt, to taste
• 1 t dried mixed herbs
• 2 T cornflour mixed to a slurry with a little water
• 2 x 400 g packs puff pastry
• 1 free-range egg yolk, lightly beaten
• sesame seeds, for sprinkling

Method

Ingredients

1. Cut the steaks into cubes or bite-size pieces. Place in a bowl, add the cornflour and make sure the beef is evenly coated.

2. Heat the cooking oil in a large, wide pan or pot. Add the beef and sear for 5 minutes. Remove from the pan and set aside.
3. Add the onion to the pan and sauté for 10 minutes, then add the butter, fresh herbs,
garlic and sugar. Stir through, then add the peppercorns to taste. Add the lemon-and-black pepper seasoning and stir through.

4. Combine the beef stock, gravy browning and tomato paste in a jug. Whisk, then add the liquid to the pan. Add the sautéed beef and salt to taste, if necessary. Stir in the dried herbs.

5. Cook low and slow for 1½–2 hours. Cooking times may vary depending on the cut of beef. Cook until the beef is tender and then add the cornflour slurry, stirring until thickened.

6. Preheat the oven to 180°C. Grease an ovenproof baking dish. Line it with one sheet of puff pastry. Add the warm filling and top with another layer of pastry. Brush with the egg and sprinkle with sesame seeds.

7. Bake in the preheated oven for 45 minutes–1 hour or until golden brown.

8. Serve hot with steamed vegetables of your choice.

Find more pie recipes here

Extracted with permission from Cooking with Kim Bagley by Kim Bagley