Beef Bonanza Pie

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You can't go wrong with a good kiwi favourite, the meat is slowly cooked to produce a pull apart beef filling, encased in light flaky pastry.

<b>Prep:</b> 2 hours 30 mins for meat filling

Prep: 2 hours 30 mins for meat filling

Cook: 45 mins

Serves 6

Excellent source of iron

Low Sodium

Ingredients

Beef

500g Quality Mark beef cross-cut blade steak, cut into 3cm pieces
2 tablespoons seasoned flour
1 onion, chopped
500g crown pumpkin, peeled and cut into 3cm pieces
1 carrot, peeled and sliced
½ cup red wine, or extra stock
1 cup beef stock
½ can crushed tomatoes
1 bay leaf
splash red wine vinegar

Pastry

2 sheets pre-rolled savoury shortcrust pastry, thawed
2 sheets pre-rolled flaky puff pastry, thawed

Egg wash

1 egg yolk
1 tablespoon milk

Method

Preheat the oven to 160°C.

Beef

Roll the beef in seasoned flour. Heat a frying pan over medium-high heat, add a dash of oil and brown beef in batches. Transfer beef to an ovenproof casserole dish as you go.

Lower the heat and add another dash of oil to the pan. Add the onion and cook until soft, then add the pumpkin and carrot slices. Pour in the red wine and allow to bubble and reduce slightly. Add the stock and tomatoes and stir well. Season. Add to the casserole dish with the bay leaf. Cover meat with a piece of baking paper, cut to fit. Cover with lid and cook for 2½ hours, until the beef is tender. Remove from the oven and thicken the sauce with a small amount of butter and flour paste (mix together 25g softened butter with 2 tablespoons flour until you have a paste). Discard the bay leaf, add a splash of red wine vinegar and leave beef to cool completely.

Pastry

Preheat the oven to 190°C.

Place the shortcrust pastry sheets, one on top of the other, and roll a little more to fit a 23cm pie tin, leaving the overhang. Lightly prick the base with a fork. Spoon in the cooled filling. Brush the edge of the pastry with egg wash. Roll flaky pastry out as above, to fit pie. Place the pastry top on, cut away excess pastry and crimp the edges. Make a few slits in the top with a knife for the steam to escape. Brush the top with egg wash and place in the oven. Cook pie for 45 - 50 minutes until the pastry is well browned and the filling piping hot.

See tips & tricks for slow cooker recipe.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 401g

Energy kJ (kcal)	2506 (598)
Protein (g)	25.7
Fat (g)	30.5
Saturated (g)	17.5
Carbohydrate (g)	49.2
Sugars (g)	7.5
Sodium (mg)	412
Iron (mg)	3.8
Zinc (mg)	3.7
Vitamin B12 (ug)	1.6
Vitamin D (ug)	NA
Selenium (ug)	5.1

Heart and belly warming pie....what's better on a cool evening, with a boost of essential nutrients to boot?

Both shortcrust and flaky pastry is used in this dish as they each give different results for the base and top of the pie. You could also only top the pie with the flaky pastry if you prefer.
Slow cooker - cut beef, pumpkin and carrot into 2.5cm pieces. Finely chop 1 small onion. Roll the beef in seasoned flour and brown. Place chopped vegetables and bay leaf in the preheated slow cooker and stir. Add the beef. Combine the wine, 1/2 cup beef stock and crushed tomatoes, season and pour over the beef and vegetables. Cook on low for 8-9 hours or on high for 41/2- 51/2 hours. Thicken with a little butter and flour paste if necessary. Follow instructions in method to create the pie.