3 Tbsp (45 ml) butter
1 medium onion, peeled and sliced
2 large carrots, peeled and sliced
2 cloves garlic, peeled and finely chopped
125 g button mushrooms, quartered
1
Tbsp (15 ml) olive oil
500 g rump steak, cut into 2 cm cubes
1 cup (250 ml) hot beef stock
2 tsp (10 ml) chopped fresh mixed herbs or 1 tsp (5 ml) dried
1 bay leaf
salt and freshly ground black pepper to taste
2
Tbsp (30 ml) cake flour or 1 Tbsp (15 ml) cornflour for thickening
400 g readymade shortcrust or puff pastry, thawed
beaten egg and milk to glaze
- Heat the butter in a heavy-based saucepan and sauté the onion and carrots until soft. Add the garlic and mushrooms and fry until soft. Remove and set aside.
- Add oil to the pan and brown the meat. Add the stock, herbs, bay leaf and seasoning and bring to the boil, then add the onion and mushroom mixture. Reduce the heat and simmer for about 30 minutes. Thicken the sauce with a paste of flour and water, then spoon into a large ovenproof dish. Cool slightly.
- Roll out the pastry on a floured surface to a thickness of about 3 mm. Cover the dish with pastry, using a fork to seal the edges. Make a small slit in the centre to allow steam to escape. Decorate the pie with pastry off-cuts shaped into leaves or other designs and brush with beaten egg and mild. Bake in a preheated oven at 200 °C for about 30 minutes until the pastry is golden and crisp.
Serves 4-6
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