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   Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Steak Pie

Three things that always go together; meat, peas and potatoes. Now, top that off with a buttery flaky pastry and you have one heck of a comfort meal. It also sits quite heavy so you might need a nap after eating this.


Served in a large dish it makes for a wonderful addition to a family spread or you could actually have it as a meal on its own. Some have been known to add a cheeky carrot or two to the recipe but given the choice, I avoid cooked carrots (I'm not a fan)



Serves 4

  • 500g chuck steak, diced

  • 1 cup garden peas

  • 4 medium potatoes, cut into small quarters

  • 3 tbs cornflour

  • 1 large onion, finely chopped

  • 4 cloves of garlic, crushed

  • 2 tbs Worcestershire sauce

  • 2 cups beef stock

  • 1 tbs black pepper

  • 1 tsp salt

  • 1 large sheet of puff pastry, 9' by 12' (shop bought is always easier)

  • 1 egg

  • Cooking oil


Special Equipment

  • 9' X 12' baking dish or lasagne dish


Place your chuck in a bowl and add the garlic, onion, cornflour, black pepper and salt. Mix everything well and set aside for about an hour.


Next, heat up your pan to a high heat and add about 1/4 cup of cooking oil. Once the oil starts to smoke a little, add in the chuck mixture from the bowl and sear the meat until nicely browned. Make sure to move the meat around the pan so it doesnt stick. Then, add the potatoes, peas, Worcestershire sauce and beef stock and mix well.


Reduce the heat to medium, cover the pan and let it simmer for about 20 minutes or until the liquid has thickened and reduced by half.


After 20 minutes, take the stew off the heat and set aside to cool. As it cools, you can roll out your puff pastry. Make sure to have it at least 1/4 inch thick as you roll it out to size and make sure its slightly larger than your dish to allow for folding the edges. Preheat your oven to 180°C,


Pour the now cooled stew into the baking dish and then cover with the puff pastry. Tuck the pastry in along the edges, using your fingers to gently push the pastry into the stew.


Beat your egg separately in a small bowl and then brush the pastry over with the egg. Put your dish into the preheated oven for 25 to 30 minutes or until the pastry is golden brown.


Once done, you're ready to serve.

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