Pie and Sauce RecipeOrigin: Australia Period: Traditional |
Ingredients:
260g shortcrust pastry 
Pie and Sauce Preparation:Method:Melt the butter in a pan then sprinkle the beef with flour and fry in the butter along with the onions, celery and carrots for 10 minutes. Add the stock, bring to a boil then season and reduce to a simmer and cook for 10 minutes, or until the gravy has thickened. Transfer the contents of the pan to a pie dish then roll out the pastry and use to cover the pie. Pierce steam holes in the lid and crimp the pastry securely to the rim of the pie dish. Transfer to an oven pre-heated to 210°C and bake for about 15 minutes, or until the pastry is cooked through and golden. Serve hot with mashed potatoes. |
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