Chunky Steak Pie
- 250g Our Cow Mince
- 350g Our Cow Diced Beef
- 150g Brown Onion, diced
- 40g Gravy Powder
- 1x Garlic Clove, minced / 1tsp Minced Garlic
- 1x stock cube (beef or vegetable)
- 250mls Water (more if needed)
- 20mls (1x tablespoon) Worcestershire Sauce
- 1x tablespoon Corn flour
- 2x pieces of ready rolled Puff Pastry
- Olive Oil
Heat olive oil in a large deep-sided frying pan or pot with a lid over high heat. Add diced beef in batches and cook, stirring occasionally, until browned then transfer to a bowl. Add mince to pan and cook until browned then transfer to the bowl with diced beef.
Heat a little more olive oil in the pan and cook onion and garlic, stirring frequently until golden and fragrant.
Add the diced beef and mince back to the pan with the onion and garlic. Mix gravy powder, stock, Worcestershire sauce and water in a measuring cup until everything is dissolved and combined. Add to pan and bring to a boil. Once boiling, turn the pan down to a gentle simmer, add lid and cook for approximately 30mins to an hour or until diced beef is tender and falls apart when pressed with a fork.
Once pie mix is cooked and meat is tender take off the pan off the heat. Mix corn flour with a splash of water until dissolved and smooth, add to pan and stir until combined. Pie mix should become thick, add a little more corn flour/water mixture if needed. Let mix cool to just above room temperature.
Once mix is cooled, get 2x sheets of ready rolled puff pastry and place on bench until soft enough to handle. Heat oven to approx. 180 degrees.
Once pastry is soft enough to handle, add one sheet to the bottom of a greased pie dish, pushing the pastry to all sides of the dish and trimming any excess around the edges. Add pie mix on top of the bottom sheet of pastry and then add the second sheet of pastry to the top of the pie. Make sure to crimp/pinch the pastry around the edges of the pie so the filling does not leak out the sides. Egg wash top of the pie.
Using a sharp knife, poke a few holes in the top of the pastry for the steam to escape during cooking. Cook in oven for approximately 30-45mins, or until pastry is cooked through and golden brown on top. Enjoy!