Ingredients
500g Quality Mark beef steaks
Cross-cut blade steak, cut into 3cm pieces
2 tbsp seasoned flour
i25g butter softened
500g pumpkin fresh, cubed
1 onion chopped
1 carrots sliced
1/2 cup red wine vinegar
i1 cup beef stock
1/2 can canned tomatoes crushed
1 bay leaf
Pastry
2 sheets short crust pastry
2 sheets puff pastry
Filling
Preheat the oven to 160°C
2 Roll the beef in seasoned flour
3 Heat a frying pan over medium-high heat, add a dash of oil and brown beef in batches
4 Transfer beef to an ovenproof casserole dish as you go
5 Lower the heat and add another dash of oil to the pan
6 Add the onion and cook until soft, then add the pumpkin and carrot slices
7 Pour in the red wine, allow to bubble and reduce slightly
8 Add the stock and tomatoes and stir well. Season.
9 Add to the casserole dish with the bay leaf
10 Cover meat with a piece of baking paper, cut to fit
11 Cover with lid and cook for 2½ hours, until the beef is tender
12 Remove from the oven and thicken the sauce with a small amount of butter and flour paste (mix together 25g softened butter with 2 tablespoons flour until you have a paste)
13 Discard the bay leaf, add a splash of red wine vinegar and leave beef to cool completely
Assemble
1 Preheat the oven to 190°C
2 Place the shortcrust pastry sheets, one on top of the other, and roll a little more to fit a 23cm pie tin, leaving the overhang
3 Lightly prick the base with a fork
4 Spoon in the cooled filling
5 Brush the edge of the pastry with egg wash
6 Roll flaky pastry out as above, to fit pie
7 Place the pastry top on, cut away excess pastry and crimp the edges
8 Make a few slits in the top with a knife for the steam to escape
9 Brush the top with egg wash and place in the oven
10 Cook pie for 45 – 50 minutes until the pastry is well browned and the filling piping hot
