Pot or pie?: Beef pot pies

You can use this simple beef stew to make individual pot pies, or one large one.

This is the simplest beef stew I know; it is delicious served with mashed potatoes or pumpkin. You can use this recipe to make individual pot pies, as below, or one large pie, which should be baked for 30-35 minutes.

SIMPLE BEEF STEW

1kg chuck or blade steak

3 tablespoons plain flour

2 teaspoons paprika

400g can chopped tomatoes

1 large brown onion, finely sliced

2 carrots, peeled and chopped

3 large cloves garlic, sliced

3 good quality anchovy fillets in oil, finely chopped

4 sage leaves, finely chopped

¾ cup (185ml) red wine

¾ cup (185ml) beef stock

Preheat oven to 160°C (fan). Cut beef into 4cm chunks. Put flour and paprika in a bowl with 1 teaspoon sea salt and some freshly ground black pepper; stir to combine. Add beef and toss until coated, shaking off excess flour. Transfer meat to a casserole dish. Add tomatoes, onion, carrots, garlic, anchovies, sage, red wine and beef stock; stir to mix. Cover; cook in oven for two hours, stirring occasionally, until sauce has thickened slightly and beef and carrots are tender. Serves 6

BEEF POT PIES

1 quantity beef stew

2-3 sheets ready-made puff pastry

1 egg yolk

Spoon cooled beef filling into six 200ml ramekins and put to one side. Cut squares of pastry large enough to just overhang ramekins and cover pies, making a slit in each pastry lid. (Pies can be refrigerated at this stage if preparing ahead.) When ready to cook, brush pastry with beaten egg yolk and bake pies for 20-25 minutes at 180°C fan until crust is golden and risen. Makes 6