1kg Scotty Brand Potatoes
900g of stewing beef
Salt and pepper to taste
1 tablespoon olive oil
2 glasses red wine
1 litre beef stock
2 egg yolks
500g pastry (puff or short depending on preference)
Mix together the 2 cups of flour, 2 tsp. salt and 1 tsp. pepper.
Dredge the stew beef in the flour. In a 12" sauté pan, heat the oil over medium-high heat and brown the meat on all sides, in batches if necessary. Drain briefly on paper towels and put in the slow cooker.
Add the sliced onions, herbs, salt and pepper to taste, and the stock and bring to a boil. Pour the stock mixture over the meat in the slow cooker. Cook on low for 8-10 hours (5-6 hours if on high)
Preheat the oven to 190°C.
Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg.
Bake the pie for around 1 - 1½ hours, until the crust is golden brown. If it is getting too brown, cover with aluminium foil. Serve hot.
Traditionally served alongside Mashed Potato and seasonal vegetables!
The filling is actually best made the day before you plan to serve the pie. Once it is done, cool, then store in the refrigerator until you are ready to bake the pie. If you don’t have a slow cooker, the filling can be simmered on top of the stove for about 3 hours. The meat is done when it is falling apart tender.