About this recipe:As a goalkeeper for a top UK soccer team, I revel in my nickname as the "pie man". This is my favourite post match pie. Enjoy with a pint of scrumpy.
1 tablespoon lard or butter
225g (8 oz) cubed braising steak
1 carrot, peeled and diced
150g (5 oz) diced swede (optional)
2 potatoes, peeled and diced
1/2 onion, peeled and sliced
300ml (10 fl oz) bitter
300ml (10 fl oz) water
1 tablespoon cornflour
salt and pepper to taste
1 sheet frozen puff pastry
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas mark 4.
Heat a large pan over high heat. Add lard or butter, then beef. Toss to coat meat, and saute just long enough to brown meat on all sides.
Remove from heat. Place meat in a large baking dish. Add carrots, swede, potatoes and onion. Mix well.
Pour the bitter and 1/2 of the water into a small saucepan. Bring to a simmer. Mix cornflour with remaining water until smooth. Slowly pour cornflour mixture into simmering bitter mixture, whisking constantly. Continue to simmer until mixture has thickened.
Pour mixture over meat and vegetables.
Trim puff pastry to fit over top of filling.
Bake for 45 to 50 mins or until top is golden brown.
This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.
This pie tastes a whole lot better if you braise the beef for about an hour with some beef stock to cover beef makes the meat a lot more tender otherwise be prepared to chew! - 12 Feb 2009