Pub food at home? Why not! This one serves a whole hoard of six, making it perfect for a family dinner.
- 2 Tbsp wholemeal plain flour
- freshly ground pepper
- 600 g beef chuck steak, trimmed of excess fat, cut into 2.5 cm pieces
- 1 tsp olive oil
- 2 brown onions, cut into thin wedges
- 2 celery sticks, chopped
- 1 Tbsp Dijon mustard
- ⅓ bunch thyme
- 2 bay leaves
- 1 Tbsp brown sugar
- 2 zucchini, coarsely grated, excess moisture squeezed out
- 60 g free-range egg, lightly whisked
- 4 cups mixed salad leaves, to serve
- 120 g plain flour
- 80 g wholemeal plain flour
- 70 g light margarine
- 40 g reduced-fat grated cheese
- 4 Tbsp iced water
- Put flour on a large plate and season with pepper. Add steak and toss well to coat. Heat the oil in a large casserole dish over medium-high. Cook steak for 2-3 minutes or until browned. Remove from pan and set aside.
- Add onions, celery and Guinness to the pan and increase heat to high. Cook, stirring, for 2 minutes to remove any bits off the bottom of pan. Add potatoes, mustard, thyme and bay leaves. Cover and bring to a simmer. Reduce heat to medium-low and simmer, covered, for 2-2 1/2 hours or until meat is very tender and the sauce is thick.
- Remove pan from the heat and remove and discard thyme stalks (leaves will have fallen off) and bay leaves. Stir in sugar and zucchini. Transfer mixture to a large dish, cover and set aside for 2 hours to cool (transfer to the fridge after 1 hour, if you like).
- Meanwhile, to make the pastry, put the flours and margarine in a small food processor. Cover and process until combined. Add the cheddar and process to combine. Add enough of the water that the dough starts to come together when processed. Turn out onto a clean surface and bring together to form a ball. Shape into a disc, cover in plastic wrap and put in the fridge for 30 minutes to chill.
- Preheat oven to 190°C (fanforced). Stir filling and spoon into a 20cm pie dish. Roll out pastry between 2 sheets of baking paper lightly dusted with flour until a little larger than top of the pie dish. Cut small strips off the edge of the pastry round and press around edge of the pie dish. Brush with a little egg. Place the pastry over the filling, trimming edge to fit dish and discarding excess. Pinch edge to seal. Cut a few small slits in the top of the pastry to allow steam to escape while cooking. Brush pastry with a little egg. Place pie on a baking tray and bake for 25-30 minutes or until pastry is golden brown.
- Serve the pie warm with the garden salad on the side.
Easy to freeze: filling and pie can be easily frozen. Prepare the pie ready to bake. Cover with a double layer of plastic wrap and freeze for up to 6 weeks. Remove from the freezer and allow to defrost overnight. Preheat oven and bake as directed. Alternately prepare filling and freeze, defrost and assemble the pie topping with pastry.
NUTRITION INFO PER SERVE 2120kJ, protein 34g, total fat 18g (sat. fat 5.8g), carbs 43g, fibre 7g, sodium 288mg • Carb exchanges 3 • GI estimate low
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.4 g|
|Total carbohydrates||32.5 g|
|- Sugars||6.0 g|
|Dietary fibre||4.1 g|