Meat & Vegetable Pie by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 910 g sirloin tips
■ 2 tbsp flour
■ 2 tbsp oil
■ 1 small onion
■ 1 celery stalk
■ 1 small turnip
■ 1 medium carrot
■ ½ tsp finely minced garlic
■ 200 ml red wine
■ 500 ml chicken stock or low-sodium chicken broth
■ 120 g frozen peas
■ ½ tsp salt
■ 1 tsp fresh sage or 0.5 tsp dried sage
■ 1 small egg


Serves:
6
Preparation Time:
45 minutes
Cooking Time:
30 minutes
Oven Temperature:
190° c - 380° f


Step 1: Coat the meat

Coat the meat with flour and set off to the side. In a skillet heat oil over high heat until it's almost smoking.





Step 2: Cook the meat

Cook the meat in small batches, browning it very well on all the sides. Take the meat from the pan as it done and put it on a plate.


Step 3: Cook the vegetables

Toss the oil and turn the heat to low. To the skillet add the carrot, celery and turnip.


Step 4: Cover the pan

Put a cover on the pan and cook for at least 10 minutes.


Step 5: Add the wine

Add the wine and the garlic, raising the heat, cook uncovered until the wine has reduced almost completely.


Step 6: Reduce the stock

Continue to cook and add the stock until it reduces to 1/3 original amount. Put the peas, the meat and any juices on the plate, into the skillet.


Step 7: Season the meat

Season with sage and salt. Let it chill in the refrigerator for half an hour. Preheat the oven to 375F.


Step 8: Line the dish

Use the pastry to line a 9-inch pie dish. Pour the sauce, vegetables and meat into the dish. Make a cover for the top of the pie with the rest of the pastry.


Step 9: Bake the pie

Make a few slits in the top to let steam escape when baking. Brush lightly with egg. Bake the pie in the oven for 30 minutes. Serve immediately. Serve with a side of potatoes and corn for a full meal.