Beef, Sweet Potato and Cauliflower Pies

A homemade pie, mash and peas is something that immediately takes me back to the UK.
Dark pubs with heavy wooden tables and cosy little nooks, big brass beer taps and friendly faces always made me feel like I had barged into someone’s lounge room. But the wafts of warm comforting food was obviously why, once inside, everyone stayed.
Our weather is nothing short of British at the moment so why not make a pie. Some pubs serve their pies with a puff pastry lid and others go with suet pastry, shortcrust pastry, some use a crunchy hot water pastry.
Whatever pastry you choose, is fine 🙂
Here I made Beef, Sweet Potato and Cauliflower Pies in a puff pastry – makes 6 medium

Ingredients

  • 3 tablespoons olive oil 1 large onion chopped/diced
  • 3 cloves garlic minced
  • 300 g casserole steak diced
  • ½ large sweet potato diced into 2 cm cubes
  • ½ small cauli chopped including stem/stalks
  • ½ teaspoon cracked black pepper
  • 1 teaspoon salt
  • 1 teaspoon powdered stock
  • ½ cup plain flour
  • 1 teaspoon garlic powder
  • ½ tsp thyme leaves
  • 1 cup red wine
  • ½ cup water
  • 1 packet – 10 sheets puff pastry
  • 1 egg beaten
  • Nigella seeds (optional)

Method


Heat your oven to 200- 220°C degrees and lightly oil 6 ramekins or pie tins.
Line the bottom of the pie tin with the puff pastry and poke a few holes in the bottom with a fork.

To make the filling;


In a pressure cooker or medium heavy-based pot add olive oil and saute the onions and garlic.
In another bowl add the flour, salt and pepper, powdered stock and garlic salt. Mix together then add the cubed beef and toss through the flour mix.


Once the onions are translucent add the beef stirring until browned. Add the sweet potato and stir for a further 5 minutes.
Now add the wine, the water and thyme and bring to a simmer for 15 minutes. Give it a stir regularly to avoid the gravy catching and burning on the base.


If you’re using a pressure cooker, simply pop the lid on and bring the pressure up to rocking/hissing point for 10 mins.
Allow your mixture to cool slightly. Taste and season if necessary.


Spoon in mixture to the pie tins and cover with another layer of pastry for the lid. Pinch around the edges, make 2 slits on the top and brush with a little egg wash. Sprinkle over a pinch of Nigella seeds and bake for 15-20 minutes or until the pastry has puffed and is golden brown.
Serve with mash and peas and gravy if you must.