Beef & onion pie

Beef and onion pie

Ingredients:

• 500g Beef or steak
• 1 large onion, thinly sliced
• 1 tsp mustard (I use wholegrain)
• Beef stock cubes 
• Gravy granules (optional)
• Salt & pepper to taste
• 1 Beaten egg
• Some flour to dip the meat in to
• Shortcrust pastry (click for recipe)

Method:

Chop up your meat into cubes and dip in the flour coating each piece well.

Shake off excess flour and put the meat into a pan with hot oil and fry until brown.

Cover the meat with boiling water and add a stock cube (or 2) add the onion, mustard and seasoning and put a lid on the pan and simmer. Depending on what cut of meat you have gone for depends on how long you leave it. I use a cut that has little or no fat and it is done in about an hour but it can take up to 3 hrs if you use a rougher cut.

Make your pastry & chill in the fridge while the filling is cooking

You can stir in some gravy granules to thicken if your prefer When the meat has cooked.

Leave to cool.

Preheat your oven to 170°

Line your dish with the pastry and blind bake for 12 minutes

Add your filling and brush around the edge with the beaten egg before putting the lid on. Pinch it closed and stab a couple of holes in the lid to allow the steam to escape.

Brush the top with the egg and place in the oven for approximately 30 – 40 mins until golden brown. Enjoy!