This dish is equally as delicious served as a casserole without the pastry lid
Beef pot pie
Ingredients
800 g chuck steak, cut into 3cm pieces
50 g seasoned plain flour, for dusting
50 ml olive oil
1 onion, diced
1 carrot, diced
2 garlic cloves, finely chopped
200 g canned cherry tomatoes
100 ml red wine
300 ml beef stock
100 ml Kikkoman Less Salt Naturally Brewed Soy Sauce*
1 fresh bay leaf
1 tbsp. red wine vinegar
375 g butter puff pastry sheet
1 egg yolk, for brushing
Method
Toss beef in 30g seasoned plain flour to coat well, shake off excess. Heat half the oil in a large saucepan (or casserole pan with a lid) over medium-high heat, add beef and brown well all over, and remove from saucepan
Heat remaining oil in saucepan, add onion, carrot and garlic and saute, scraping base of pan, until tender (4-5 minutes). Add remaining seasoned plain flour, stir for 1 minute, add canned tomato and wine and stir until smooth
Add stock and Kikkoman Less Salt Soy Sauce, bring to the simmer. Return the beef to the pan, add bay leaves, season to taste with black pepper and reduce heat to low, cover and simmer for 1 1/2 hours.
Remove lid and simmer, stirring occasionally, until beef is very tender (45 minutes-1 hour). Stir through vinegar, check seasoning and divide among four 250ml-capacity oven-proof dishes and set aside
Pre-heat oven to 200°C. Cut out rounds from puff pastry large enough to cover with a 5mm overhang, brush edges with egg yolk, then place over beef mixture, pressing edges to seal with a fork.
Brush pastry tops with egg yolk, season with pepper and pierce a hole in the centre. Place on a baking tray and bake until pastry is golden and cooked through (15-20 minutes) and serve hot
Tips & Hints
*can substitute for Kikkoman Naturally Brewed Soy Sauce.
