Ingredients
500g of beef meat cubed
5 tablespoons of flour seasoned with salt and pepper
6 tablespoons of vegetable oil
1 onion peeled and sliced
2 carrots peeled and sliced
350 ml of beef stock
500g of peeled, cubed and parboiled potatoes
1 packet of short crust pastry
salt and pepper
1 beaten egg
sprinkle the flour over the cubed meat and mix it well
Place the saucepan on a medium heat, add the oil and allow it to warm through. Add the meat and the onions stir well until the meat is brown.
Add the carrots and the beef stock. Season with salt and pepper stir well and bring to the boil. Cover and turn the heat down to a simmer. Cook for 1 hour until the meat is tender.
Add the parboiled potatoes to the cooked meat and stir well.
Carefully pour the pan of meat into an oven proof dish and lay the pre rolled pastry over the dish and brush it with beaten eggs wash to help it brown.
Place the pie in the bottom of a pre heated oven and bake until its golden brown.
Serve the dish along with some fresh green vegetables.
20
Dec
