Pic of Pasty pie

Pasty pie

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Meat mains

Pasty pie

Main Serves 4 2h 10 min
This hearty pie is a lot simpler and quicker to make than individual pasties but is just as comforting for dinner on a chilly evening. The exact veg is not important – if you've not got swede in your veg box, use carrots, or even sweet potatoes instead. Goes well with a green salad to balance out the richness of the pastry.

Ingredients

  • 2-3 tbsp vegetable oil
  • 500-600g stewing steak (e.g. chuck or skirt), cut in 1.5cm cubes
  • 1 onion, finely chopped
  • 2 beef stock cubes
  • 1 sprig thyme
  • 1 potato, peeled and cut into 1cm dice
  • ½ swede, peeled and cut in 1cm dice
  • 400g shortcrust pastry (puff is not authentic but works well too)
  • 1 egg, beaten (you will only need a little)
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 2h
  • Step 1

    Have a large casserole dish ready. Heat 1 tablespoon of oil in a frying pan and brown the steak pieces in batches, adding more oil as needed. Transfer each batch to the casserole dish once coloured.
  • Step 2

    In the same frying pan cook the onion for a few minutes and add to the meat. Crumble in the stock cubes, add the thyme and enough water until the meat is just covered.
  • Step 3

    Bring to the boil and simmer gently, with the pan partially covered, for about 40-50 minutes until the meat is tender. If at this point the mix is watery remove the lid and boil rapidly until it has a thin stewy consistency.
  • Step 4

    If it looks dry, add a little more water. Add the potatoes and swede and simmer for a further 7-8 minutes and season.
  • Step 5

    Preheat oven to 200°C/Gas 6. Transfer the mix to a pie dish or other ovenproof dish. Choose one so that the filling is roughly level with the rim of the dish, though a bit higher or lower won't matter. Brush a little water over the rim of the pie dish. Roll out the pastry to roughly 3-4 mm thickness and place over the pie. Press the pastry onto the rim of the pie dish, using a fork if you like.
  • Step 6

    Leave about 2cm pastry hanging over the edge all the way round, or a bit more if using puff pastry, and trim off the rest. Brush the pastry lid with beaten egg and make several slashes using a knife to allow steam to escape.
  • Step 7

    Bake for 10 minutes then reduce heat to 180°C/Gas 4. Cook for another 30-40 minutes until pastry is cooked and golden and the filling is bubbling. You can carefully shave off any overhanging pastry with a serrated knife before serving, or just leave as it is.