Beefy Vegetable Pie in a Bread Crust

Category: Meals to Satisfy

Bring a twist to winter warmer with a plaited bread crust.

Servings

Serves 6

Ingredients

2 tbsp Vegetable oil 1kg/2lb 2oz Braising steak 1 Red onion, thinly sliced 225g/8oz Ready prepared vegetable mix (carrots, turnips/parsnips and swede) 1 tbsp Flour (plain/wholemeal) 600ml/1pt Beer 150ml/1/2pt Beef stock 1 tbsp Mushroom ketchup 2tbsp Tomato puree 300g/10oz Ciabatta dough mix 1 Egg yolk, beaten Salt and black pepper

Method

1. In a large flameproof casserole heat the oil and fry the beef until it is browned on all sides. Reduce heat and add the red onion, ready prepared vegetable mix and cook gently for 5 minutes until soft. Do not colour. 2. Slowly stir in the flour and cook for 1 - 2 minutes, stirring continually. Pour in the beef, beef stock, mushroom ketchup, tomato puree and slowly bring to the boil. Season with salt, black pepper and simmer gently for around 2 hours or until the beef is tender. Allow the beef to cool. 3. Whilst the beef is cooling, make the dough as per instructions on pack. Allow to prove once and then knock back. Cut into six pieces and roll each piece into 16cm lengths and plait them in (2) threes. Place on top of the cold beef mixture and allow to rise for around 30 minutes. Brush with beaten egg and bake in a hot oven (200°C/400°F/gas mark 6) for approximately 30 minutes until golden brown on top. PER SERVING 659g, fat 28.1g, saturated fat 9.9g, salt 1.5g, carbohydrate 37g, sugar 8.7g, fibre 2.8g