This pie warms you up with a deep peppery heat perfect for cold nights. It also satisfies with the wholesomeness of tender chunky beef. Served in ramekins, they're easy to eat and store.
For the beef pie:
- 350g steak
- 1 tsp salt
- 2 tsp white pepper
- 1 tbsp worcestershire sauce
- 3 bacon rashers
- 2 medium carrots
- 1 large onion
- handful of garlic
- 3 tsp mixed herbs
- 2 bay leaves
- 1 clove
- a pinch of small cardamoms / 1 large cardamom
- 3 dried chillies
- 4 fresh chillies
- knob of butter
- olive oil
- 2 cups beef stock
- 1/4 cup flour
- 2 tbsp black pepper
For the mash:
- 3 large potatoes
- knob of butter
- 1 tsp salt
Cut the steak into bite sized chunks and season with salt and white pepper. Heat pan on high and brown the outside of the meat. Make sure not to put too much meat into the pan at one go else the meat will steam and become tough. Once browned, remove from heat and add worcestershire sauce. Let it sit.
Grind the herbs up, slice the bacon and vegetables. Heat up the oil and melt the butter in it. Add the herbs, bacon and vegetables in, frying till fragrant. Add in the rest of the black pepper and beef stock then simmer.
When the vegetables start to become tender (about 5 mins), add the beef in. Stir in the flour which will thicken up the sauce. Cover and turn fire down. Simmer for about 45 mins to an hour. I use a cast iron pot here which I find gives better heat distribution and seems to give me more tender meat. Check occasionally adding water if needed.
Also, boil the potatoes about 20 mins before the beef is done.
Dish out into ramekins. Mash the potatoes with butter and salt and place on top of the beef.
Place ramekins in oven on high heat till the mash becomes golden brown. Serve with italian parsley.
