Beef pot pie
by Bill Granger
Bill Granger says the success of this recipe lies in its simplicity: you don’t have to brown the meat and the oven does all the work
- 3 tbsp plain flour
- 2 tsp paprika
- 1 tsp sea salt
- 1 kg chuck steak, or blade steak, cut into 2cm chunks
- 400 g can chopped tomatoes
- 1 large onion, finely sliced
- 300 g carrots, chopped
- 3 large cloves garlic, sliced
- 4 sage leaves, finely chopped
- 3 canned anchovy fillets, finely chopped
- 170 ml red wine
- 2 sheets ready-rolled puff pastry
- 1 egg yolk, lightly beaten
- tomato chutney
- green salad
- mashed potato
- 1. Preheat the oven to 180C/160C fan/gas 4. You will need a 2-litre pie dish or 6 x 200ml individual pie dishes or large ramekins.
- 2. Put the flour, paprika and sea salt in a large bowl, add some freshly ground black pepper and stir to combine. Toss the beef in the seasoned flour until coated, then transfer to a casserole dish.
- 3. Add the tomatoes, onion, carrots, garlic, sage, anchovies and red wine and mix well.
- 4. Cover and cook in the oven for 2 hours, stirring occasionally, until the sauce has thickened slightly and the beef and carrots are tender.
- 5. Meanwhile, using the pie dish or individual dishes placed upside-down as a guide, cut out round(s) of pastry for the pie lid(s), allowing an extra 1cm all around.
- 6. Spoon the beef filling into the dish(es) and cover with the pastry lid(s), pushing down around the rim. Make a slit in the top with a sharp knife.
- 7. Brush the pastry with beaten egg yolk and bake the pie(s) in the oven until the crust is light golden brown. Allow 35-40 minutes for a large pie; 20-25 minutes for individual pies.
- 8. Serve with tomato chutney and a green salad, or for a more substantial meal, with mashed potato.