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Ingredients
Method
- 900g cubed beef steak
- Seasoned flour, for dusting
- 1 tbsp olive oil
- 2 sliced onions
- 1 tbsp each of chopped parsley and thyme
- Salt and pepper
- 570ml beef stock
- 225g read-rolled shortcrust pastry
- 1 beaten egg
- Dust the steak cubes in seasoned flour, then fry in some oil until browned all over. Add the onions, herbs, seasoning, and stock, and bring to a gentle simmer for an hour and a half. Preheat the oven to 190C.
- Transfer the filling mix to an ovenproof dish. Line the dish’s rim with a thin strip of pastry, and brush it with beaten egg. Cut a large piece of pastry to cover the top of the dish, press the edges to seal, and trim. Make a steam hole in the centre, then brush all over with beaten egg. Cook for an hour in the oven, then serve with your choice of vegetables.
2 hr
4 serving

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