This recipe makes a large family-sized pie, but you could portion it into six smaller pies, you may just need a few extra sheets of pastry.
- 200 g chuck steak, diced
- 20 g chicken fat (see Note)
- 2 brown onions, finely diced
- 2 tbsp tomato paste
- 2 x 375 ml cans Yulli's Brews’ Slick Rick's Rampaging Red Ale (or other red ale)
- 750 ml water
- 2 large potatoes, diced
- 1 rasher bacon, diced
- 80 g unsalted butter
- sweet paprika
- 1 sheet ready-made shortcrust pastry, thawed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
1. In a large pot, brown chuck steak in chicken fat then set aside. Fry brown onions until softened, then add tomato paste. Add back the beef and the Rampaging Red Ale along with 750 ml of water, as well as salt and pepper to season. Cook slowly until the meat is tender and liquid has reduced (around 1-2hrs). Once cooked, set aside to cool slightly.
Preheat oven to 180°C.
2. Roast potatoes for around 30 minutes or until cooked through. Fry bacon until crisp and set aside. Mash roast potatoes with butter and season with salt and pepper then fold through the crisp bacon.
3. Line a large stainless-steel pie tin with shortcrust pastry and trim excess pastry. Fill the pie tin to just below the lip of the tin with the beef mixture. Spoon or pipe potato mix in a layer over the beef. Sprinkle lightly with sweet paprika.
4. Bake at 180°C for 30 minutes or until golden brown. Check after 10 to 15 minutes.
•You can substitute chicken fat for ghee, olive oil or a neutral vegetable oil.