Spiced Beef Pie

A winning pie recipe from our friends at Homeland

Serves

30 mins

Prep Time

30 mins

Cook Time

Recipe author

Community Days at Homeland

Reaching for the spice rack, we can elevate humble chuck steak and staple vegetables of carrots, potatoes and celery; turning them into a beautifully spiced pie that will stain your memory.

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Beef,

Slow Cooked,

Family Favourites

Ingredients

1 kg Quality Mark chuck steaks

diced

2 onions

peeled and sliced

8 garlic cloves

chopped

2 thumbs fresh ginger

coarse grated into matchstick shape

1 celery stalk

sliced

2 carrots

scrubbed and cut into large cubes

2 tsp coriander seeds

2 tsp chilli flakes

1 tsp smoked paprika

1 tsp fennel seeds

1 tsp cumin seeds

¼ tsp ground cloves

1 litre chopped tomatoes

1 Tbsp flaky salt

3 large Agria potatoes

skins scrubbed, coarse grated, squeeze liquid out

1 kg flaky pastry

Rolled out 3mm thick on a lightly floured bench

Method

Optional

Brown the meat (on two sides) in several batches in 1 tablespoon oil.

Gently fry the onions in 1 tablespoon oil until beginning to colour.

Add the garlic, ginger, celery and carrots and cook a few minutes.

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Add the coriander seeds, chilli flakes, smoked paprika, fennel seeds, cumin seeds and cloves and mix well.

Return the beef to the pot, cover with 3cm water, add the tomatoes and salt.

Bring to the boil, put a lid on, reduce heat to gentle boil and cook 20 minutes.

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Stir in the grated potatoes and cook 5 minutes, stirring every 30 seconds to stop them sticking to the pot.

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Tip into a wide dish and leave to cool then put in the fridge to chill.

Line the tart tins with the pastry and press into the corners. Add enough filling to come up to the top of the pastry.

Either sprinkle with cheese, top with a 1cm layer of mashed potatoes, or put a pastry lid on and brush with eggwash (beat 1 egg with ½ teaspoon salt for 15 seconds).

Bake 180˚ fan bake for 25 – 30 minutes until golden.

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Leave to cool 15 minutes in the tin before inverting to take out.

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