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diced - Beef + Red Wine Pot Pie, w/potato crust

Source of Recipe

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Recipe Link: www.exclusivelyfood.com.au/2006/07/beef-and-red-wine-pie-recipe.html

diced - Beef + Red Wine Pot Pie, w/potato crust

for the filling:
2 to 2 1/4 pounds beef, diced (1 kg)
1 - 2 Tablespoons oil
1 finely chopped onion
1 crushed garlic clove
1 Tablespoon flour
2 Tablespoons tomato paste
2 cups red wine (500 ml)
2 cups beef stock (500 ml)
1 bay leaf
salt and pepper

for potato pastry:
200 g self rising flour
150 g butter
200 g mashed potatoes, cooled
pinch salt
beaten egg to brush top of pie

for filling:
Heat oil in large, heavy based saucepan over medium heat.
Brown 1/3 of the beef at a time so as not to over crowd
the pan. Set aside.
Add onion to saucepan and saute until softened.
Add garlic and flour and cook for a minute, stirring and
scraping any brown bits off the bottom of the saucepan.
Add remaining ingredients and return beef and any juices
to pan.
Cover and reduce heat. Simmer about 1 1/2 hours until
beef is tender, stirring occasionally. If the fillling is too
liquidy towards the end of the cooking time, remove cover,
and continue cooking to reduce.
Remove bay leaf and pour into a 1.5 litre pan or 5, 1/4 cup
ramekins for individual pies.

for potato pastry:
Stir flour and salt into a large bowl.
Rub in butter.
Add potato and mix until forms a ball.
Cover and refrigerate for 30 minutes.
Roll pastry out between sheets of baking paper.
Cover pie(s) and trim any excess pastry. This
will expand as it bakes so don't worry if it doesn't
quite reach.
Brush pastry with egg.
Make a few slits in the top of the pie(s).
Bake at 180 degress C. for 30 minutes or until the
pastry is done.

Notes:
from Georgia - She used chuck steak and puff pastry
for the potato pastry to save time. She removed the
cover from the pan after and hour and let it reduce
the liquid for the last 30 minutes. It was wonderful.

from anonymous - Totally yummy and the pastry is
fabulous.