Beef and Vegetable Pie

Ingredients:

For the filling:

500g beef shin
Salt and black pepper 30 ml cake flour
30ml olive oil
1 punnet soup pack (carrot, leek, celery, tomato, potato, turnip), all peeled and sliced
1 garlic clove, minced
28g beef stock pot
125ml boiling water
1 can whole peeled tomatoes
30ml white wine vinegar
2.5ml sugar

For the pastry:

250g cake flour
7.5ml baking powder
2.5ml salt
100g suet, grated
150ml cold water

Method:

1. To make the meat filling, start by seasoning the beef shin with salt and pepper, and then dust it over with cake flour.

2. Heat oil in a large pot and brown meat on both sides. Remove the meat from the pot.

3. Add the onion, carrot and celery to the pot, and fry for five minutes. Add the sliced leek and the garlic, and fry for one minute.

4. Add the beef stock pot, water, tomatoes, vinegar and sugar. Place the meat back in the pot, and simmer on low heat for 90 minutes.

5. Add the chopped potato and turnip, then simmer for another 30 minutes. By now, the meat will fall off the bone and the sauce will be thick.

6. Add the chopped parsley.

7. After removing the bones, spoon the meat and vegetables with sauce into a pastry dish and let it cool.

8. To make the dough, first preheat the oven to 190 degrees Celsius.

9. To make the dough, sift the cake flour, baking powder and salt together. Add the suet into flour mixture.

10. Make a well in the centre, and then add a little water at a time. Mix together until it binds and forms a soft dough.

11. On a lightly-floured surface, place on a lightly-floured surface and knead dough until it becomes smooth. Roll the dough out thinly and use to cover the meat filling.

12. Bake in the oven for 20 minutes, or until pastry is browned and cooked through.