A simple but tasty version of a meat pie. Every family member will love it.
Heat oil in a large, heavy-based saucepan over medium heat.
Brown one third of the beef at a time and set browned meat aside.
Add onion to the saucepan and saute until softened.
Add garlic and flour and cook for a minute, stirring to avoid it sticking to the bottom of the saucepan.
Add remaining ingredients and return beef (and any juices) to pan.
Cover saucepan and reduce heat.
Simmer for about 1½ hours until beef is tender, stirring occasionally.
Uncover the saucepan to reduce any excess liquid towards the end of cooking if needed.
Add salt and pepper to taste.
Remove bay leaf and transfer filling to pie dish (about 1.5 litre capacity), or a number of small ramekins if you want individual pies.
Roll pastry out between sheets of baking paper.
Cover pie/s and trim excess pastry.
Brush pastry with egg and cut slits in the top of the pie/s.
Bake at 180 degrees Celsius for 30 minutes, or until the pastry is golden.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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