Tuesday, 13 October 2009 00:49
Nothing says winter to me like a great meat pie! Well, we are bringing back this Aussie Classic with a twist, family-style! Serve this rich tasting winner with a comforting creamy buttery mash...It’s bound to become a stock standard on your table.
Prep Time: 30min Cooking Time: Approx 2.5 hours
Skill Level: Easy Servings: 6
INGREDIENTS
2kg x rump steak (large bite cubes)
4 x garlic cloves – roughly sliced
2 x French eschallots – roughly chopped
500g x button mushrooms (optional)
2tbsp x olive oil (not extra virgin)
4 tbsp plain flour
2 x sprigs thyme
1 x tsp dried sage
5 x bay leaves
1 x tbsp course sea salt
1 x tbsp freshly ground pepper (use less if making for young kids!)
1L x Beef Stock (Maggie Beer makes a great one!)
1C x Red Wine (something that you WOULD drink!)
1-2 sheets frozen puff pastry
2 tbsp melted butter
METHOD
- Pre-heat oven to 160 C.
- In a large oven proof pot, over a medium heat, pour olive oil and gently sweat garlic and eschallots. Add a pinch of salt and dried sage. Cook until soft, approx 3-5 mins.
- Place flour in the plastic bag of meat. Coat all pieces.
- Now add meat to pot and turn heat up to medium high. Brown meat pieces, add remaining salt, pepper, sprigs of thyme and bay leaves.
- Cover meat with beef stock and red wine. Liquid should be at least two ‘fingers’ above meat. If not, add water or more wine.
- Bring to a boil on stove top. Then cover with lid and place in oven for two hours.
- Add mushrooms to pot and cook for another 30 mins.
- Remove from oven and carefully remove lid. Transfer cooked meat and mushroom to ‘pie’ baking dish.
- Increase oven temp to 180C.
- Cook down remaining liquid in pot until half size of original quantity. Then pour into baking dish.
- Allow to cool slightly before placing puff pastry on top. Make sure to add breathing holes with a small kitchen knife.
- Brush pastry with melted butter and bake in oven for 35-40 mins. Once pastry is golden and puffed it is ready...EAT WELL!