The definitive homemade version of the national dish: slow-braised chuck steak in glossy gravy, a sturdy shortcrust base and a shattering puff lid.
Ingredients
- 800g chuck steak, cut into 1.5cm cubes
- 1 onion, finely diced
- 2 tbsp plain flour
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 sheets shortcrust pastry
- 2 sheets butter puff pastry
- 1 egg, beaten
- Salt and cracked black pepper
Method
- 1
Brown the beef in batches in a heavy pot; set aside. Soften the onion in the same pot.
- 2
Return beef, stir in flour for 1 minute, then add stock, Worcestershire and tomato paste.
- 3
Simmer covered on low for 2.5 hours until the beef is spoon-tender and the gravy thick. Season boldly and cool completely.
- 4
Line pie tins with shortcrust, fill generously with cold filling, top with puff lids and crimp the edges.
- 5
Brush with beaten egg and cut a small steam vent in each lid.
- 6
Bake at 200°C for 25–30 minutes until deep golden. Rest 5 minutes and serve with tomato sauce.