- 500g Greenlea Beef cross-cut blade steak, cut into 3cm pieces
- 2 tablespoons seasoned flour
- 1 onion, chopped
- 500g crown pumpkin, peeled and cut into 3cm pieces
- 1 carrot, peeled and sliced
- 1/2 cup red wine, or extra stock
- 1 cup beef stock
- 1/2 can crushed tomatoes
- 1 bay leaf
- splash red wine vinegar
- 2 sheets pre-rolled savoury shortcrust pastry, thawed
- 2 sheets pre-rolled flaky puff pastry, thawed
- 1 egg yolk
- 1 tablespoon milk
Preheat the oven to 160°C.
Roll the beef in seasoned flour. Heat a frying pan over medium-high heat, add a dash of oil and brown beef in batches. Transfer beef to an ovenproof casserole dish as you go.
Lower the heat and add another dash of oil to the pan. Add the onion and cook until soft, then add the pumpkin and carrot slices. Pour in the red wine and allow to bubble and reduce slightly. Add the stock and tomatoes and stir well. Season. Add to the casserole dish with the bay leaf. Cover meat with a piece of baking paper, cut to fit. Cover with lid and cook for 21/2 hours, until the beef is tender.
Remove from the oven and thicken the sauce with a small amount of butter and flour paste (mix together 25g softened butter with 2 tablespoons flour until you have a paste). Discard the bay leaf, add a splash of red wine vinegar and leave beef to cool completely.
Preheat the oven to 190°C.
Place the shortcrust pastry sheets, one on top of the other, and roll a little more to fit a 23cm pie tin, leaving the overhang. Lightly prick the base with a fork. Spoon in the cooled filling. Brush the edge of the pastry with egg wash. Roll flaky pastry out as above, to fit pie. Place the pastry top on, cut away excess pastry and crimp the edges.
Make a few slits in the top with a knife for the steam to escape. Brush the top with egg wash and place in the oven. Cook pie for 45 - 50 minutes until the pastry is well browned and the filling piping hot.
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