Alida says: “Now that the temperature has cooled down to a more comfortable level (i.e. I can bear to be in the kitchen again), I am loving whipping up all my favourite comfort foods. Pies in general are a regular in our household during the cooler months because firstly, my family loves anything with pastry and second, they are just the best. I always have a few rolls of frozen puff pastry in my freezer (because who has time to make their own puff?!) and I often take left-over stew or curry and turn it into a pie for another meal and they are always a hit.”
Steak & mushroom pot pie
Preparation time 20 minutes
Cooking time 2 hours 30 minutes
Total time – 2 hours 50 minutes
1.5kg chuck steak, cubed
3 tablespoons flour
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g (1 punnet) mushrooms, sliced (I used brown, Portobello and a mixture of wild
4 garlic cloves, crushed
1 teaspoon paprika
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 bay leaves
2 cups beef stock
salt & pepper to taste
1 roll ready-made puff pastry
1 egg, beaten
For the filling, coat the beef in the flour. Heat a large pot over medium heat then add splash of oil. Brown the beef on all sides. Remove and set aside.
In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 90 minutes – 2 hours. Give the stew a stir every now and then and add more stock if necessary.
When the meat is tender, remove the lid and allow to simmer for 20 minutes uncovered until the sauce thickens and reduces slightly.
Pre-heat the oven to 180°c.
Transfer the beef stew to a pie dish (alternatively make mini pot pies) then cover with the puff pastry. Crimp the sides and brush with the beaten egg. Cut a slit at the top of the pie for steam to escape through.
Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
Remove and allow to rest for 10 minutes before serving.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.