A HERITAGE WE CAN BE PROUD OF...
The beef pot pie has its roots in ancient Egypt and evolved through mediaeval Europe with succulent meat fillings and buttery crusts. Today, pies are a beloved dish in modern cuisine, varying from sweet to savoury, and containing a variety of meat and vegetable ingredients.
INGREDIENTS
450 g Steak, cubed
410 g Water, for the stock cube
1 IMANA Gourmet Rich Beef Flavoured Stock Cube
3 large Carrots, diced
3 Potatoes, cubed
1 cup Frozen Green Peas, thawed
3 Tbsp Cornstarch
1 Puff Pastry Roll
1 IMANA Roast Meat Flavoured Gravy Sachet
METHOD
Brown the cubed meat in a saucepan over medium heat. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until the meat is tender and falls apart easily, for about 2 hours.
Transfer the meat into a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
In another pan over medium heat, pour in the dissolved IMANA Rich Beef Flavoured Stock Cube and add the carrots and potatoes. Cook for about 15 to 20 minutes.
Preheat the oven to 180°C.Â
Transfer the vegetables and meat into a pie dish and leave the stock liquid in the pan.
Pour the IMANA Roast Meat Flavoured Gravy Sachet into the pan with the dissolved IMANA Gourmet Rich Beef Stock Cube, stirring constantly. Bring to a simmer and cook for 5 minutes.
Pour the gravy over the top of the mixture, then cover with the pie crust.
Bake for 25 minutes or until the crust is golden brown.
