RCI-BR.006.0199.001

Meat Pie

Meat Pie from the Recidemia collection

nut-free
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Heat a large heavy-bottomed pot or casserole dish over medium-high heat. If using bacon, cook the chopped bacon rashers until crispy, then remove and set aside, leaving the rendered fat in the pot.
2
Working in batches if necessary, brown the trimmed and cubed chuck steak on all sides in the hot fat or oil, about 3-4 minutes per batch. Season with salt and black pepper as you brown, then transfer to a plate.
15 minutes
3
Add the chopped onions and celery (if using) to the pot and cook until softened and fragrant, stirring occasionally, about 5 minutes.
5 minutes
4
Sprinkle the plain flour over the softened vegetables and stir well to coat, creating a paste-like base for the gravy.
5
Gradually pour in the water while stirring constantly to prevent lumps from forming in the flour mixture. Bring to a simmer.
6
Return the browned meat and cooked bacon (if used) to the pot. Add the dried thyme if using, then stir to combine all ingredients thoroughly.
2 minutes
7
Reduce heat to low, cover the pot, and simmer gently for 60 minutes, stirring occasionally. The meat should become tender and the gravy thickened.
60 minutes
8
Preheat the oven to 190°C (375°F) while the meat finishes cooking.
9
Transfer the cooked meat filling to a 9-inch pie dish or similar baking vessel, spreading it evenly and allowing it to cool slightly.
10
Roll out the shortcrust pastry to a thickness of about 3 mm and lay it over the meat filling, pressing the edges down firmly to seal the filling inside. Trim any excess pastry and crimp the edges with a fork for decoration.
5 minutes
11
Place the assembled pie on a baking tray and bake in the preheated oven for 25-30 minutes until the pastry is golden brown.
30 minutes
12
Remove from the oven and allow to rest for 5 minutes before serving hot.

What Makes This Variant Distinct

  • Original variant

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