Steak and Mushroom Pie
3 tablespoons of plain flour
2 teaspoons of paprika (I like using smoked)
1 400g tin of chopped tomatoes
1 medium onion, roughly chopped
2 large carrots, peeled and chopped
3 garlic cloves, crushed
2-3 anchovy fillets, chopped (this will add saltines to the dish; you could use Worcester Sauce instead)
4 sage leaves
1 glass of red wine (I usually go for Shiraz, but you could go with Merlot too)
(optional) 300g of button mushrooms
1-2 Flakey Puff Pastry sheets (you’re in luck: it’s on special this week at Mrs Woolly’s General Store)
1 egg, lightly whisked, for brushing the pastry
Salt and pepper
Preheat the oven to 180 degrees Celsius
Mix the flour with paprika, flour, salt, and pepper
Place the beef in an ovenproof casserole dish and add the mix. Coat the meat.
Add the chopped tomatoes, onion, carrots, garlic, anchovy (or Worcester Sauce), and the red wine. Mix everything together.
Cover the dish and cook in the oven for about 2h-2.5h stirring halfway (you want the beef to be tender and the sauce to slightly thicken – if it looks too dry, just add a splash of water)
If you are using the mushrooms, add them after about 1.5h of cooking.
When ready (taste it and season to your liking, if needed), remove from the casserole dish.
Place the pie filling in a pie dish (or a few smaller ones).
Cover the dish with the pastry sheet. Cut around it, making sure you leave a 0.5 to 1cm extra to seal the dish. Press the pastry against the edges of the dish.
Make a few holes in the top of the pastry to allow the air to escape when baking
Brush the pastry with the whisked egg
Put back into the oven and bake for another 30min or until the pastry is browned