Steak and Cheese Pie | Warming
This steak and cheese pie is the perfect comfort food that everyone in the family will enjoy. My kids love it and love that it's not loaded with veggies! 😉 Please add more veggies into it like celery, carrot and courgette if you choose. To up my veggie intake, and to keep it gluten-free, I transfer a small portion of filling once cooked into a small pot and add extra veggies, instead of making it into a pie. But of course, you could use gluten-free pastry to keep it gluten-free as well.
Author: Wick Nixon
- 1 T ground cumin
- 2 t ground coriander
- 1 t coriander powder
- 1 T ground cinnamon
For the Filling:
- 750 gm braising meat (blade, chuck, shoulder), cut into small chunks
- 1 c natural unsweetened yoghurt
- 2-3 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 1 t salt
- 1 c stock (chicken, beef or vege)
- 3 T tomato paste
- 2 T Worcestershire sauce
- 1 c peas
- 2 T cornflour, mixed to a paste in ¼ c cold water, optional
- 1 ½ c cheese, grated
- 2 sheets of pastry, or enough to line your serving dish along the bottom, up the sides, and a sheet to go over the top, gluten free if required
- Preheat the oven to 180 C.
- To make the steak and cheese pie, mix the spice mix ingredients together, and add the meat, yoghurt, garlic and salt. Leave to marinate for at least 10 minutes or overnight covered in the fridge.
- Transfer the meat mix to an oven proof dish with a tight-fitting lid, add the stock, tomato paste and Worcestershire sauce. Place the dish in the oven and braise for 2 hours. If you have a pressure cooker, bring to a first whistle, turn down and cook for 35 minutes.
- Stir in the peas. If you feel it’s too runny, mix the cornflour and water together, add to the meat mixture and stir until thickened. Season with salt and pepper if required. Allow to cool.
- Once cool, grease an oven proof dish. Lay the first sheet of pastry along the bottom and up the sides of the dish, pour in the meat mixture, sprinkle the cheese over top and then place the second pastry sheet over top. Secure around the edges by pressing down with a fork or using your fingers. Poke steam holes into the top using a sharp knife. Place in the oven and cook for 35 to 40 minutes or until the top is browned.
- Serve immediately with extra steamed veggies on the side and roasted potatoes or kumara.
- Note: I removed some pie mixture for myself before making the pie and had it separately, with baby spinach leaves stirred through and extra veggies on the side as a more nutritional gluten-free choice
For other delicious recipes that the whole family will enjoy including breakfast, lunch, dinner, snacks or sweet treats, head to the RECIPES section.
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