Traditional steak and cheese pie

4 servings

Ingredients

Quantity Ingredient
800 grams Diced Tenderbeef topside or blade steak
25 grams Seasoned flour
1 Onion; diced
125 grams Mushrooms; (optional)
2 tablespoons Olive oil
2 Cloves crushed garlic
150 millilitres Beef stock
150 millilitres Beer; your favourite
1 Bay leaf
½ teaspoon Gregg's dried thyme
200 grams Campbell's tomato soup
1 pack Ernest Adams savoury short pastry; thawed
1 cup Mainland grated tasty cheese
Milk to glaze

Directions

Heat the oil in a large saucepan and saut‚ the garlic, onion and mushrooms for 1 minute.

Meanwhile, toss the Tenderbeef through the seasoned flour, then add to the oil.

Cook for 2-3 minutes until lightly browned, then add the next 9 filling ingredients.

Stir and simmer for 11/2 hours, stirring occasionally.

When cooked and thick in consistency, spoon into 1 8 litre pie dish and top with the cheese.

Roll out the pastry on a lightly floured bench to cover the pie dish plus an extra 5cm.

Cut a 2½ cm wide strip from the outer edge and place onto the dampened rim of the dish.

Brush with milk, then cover with pastry lid. Press the edges to seal.

Decorate with surplus pastry and brush with milk.

Bake at 200 C for 40 minutes until golden.

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