No Pastry Pie
When I cook, even though I am only feeding two. I still cook far too much, so I have leftover stew.
I use up the stew for a nice pie without the pastry for the next day’s tea.
2 lbs beef steak
1 oz flour
salt and pepper
1 oz of butter
water (about 2 breakfast cup)
2 tablespoons of sweet Chilli sauce
4 med size diced carrots
2 cups diced pumpkin
1/2 cup diced parsnips
1 cup of frozen peas
2 tablespoons of soy sauce
Cut the meat into pieces ( I like them quite big), roll in seasoned flour and brown in the hot butter, (if you add a little oil to the butter when heating up the pan the butter will not burn), brown in the butter.
Put the meat, onion, and sweet chili sauce into a saucepan and add the water. Simmer for about an hour or until the meat is tender.
Add the diced vegetables and soy sauce about 1/2 hour before serving, and cook.
Before I serve I thicken the stew with a little cornflour, season with a little salt and pepper and mixed with cold water.
Pie ready for the mashed potato.
How to make the pie
Grease an ovenware dish, (10×8) and lined it with 5 slices of toast thick bread buttered, buttered side down, I like grain bread but any bread will do.
Add the left-over beef stew, which I warm up in the microwave, but not too hot, as it will soak into the bread, you don’t have to warm it up, only it takes a while to heat it through, in the oven.
Add the left-over mashed potatoes which I had with the stew the night before.
Pie with Potato added.
Cook in the bottom of the oven, 400F (200c) for about 40 mins.
Usually, about 10 mins before cooked I lift the oven tray up higher, add grated cheese and grill until brown.
The bottom of the pie when cooked is nice and crunchie you can serve it with mash potatoes and peas.
Be careful when grilling the top as it can burn very quickly, as it nearly did with my pie.