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Serving-size is a significant factor of your daily diet . You ought to compare the exact amount of that food that you usually eat into the serving size listed on the tag. Eating huge parts or parts can lead to fat gain.

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Great method not to throw away one component. This really is just a great Open steak pies and one among my favorites. If you're concerned about the nutrient worth of a few of these dishes, then don't be. Though it could possibly be reduced in calories, if you are not acquiring much nutritional value from it, it won't maintain you, and you're going to just end up hungry again and again eating a lot more calories than you would need. Nutrition facts tags tell you exactly what's from the meals you consume. It makes it possible to determine whether you get a healthy and balanced diet plan. Each and every recipe we share has to get an ingredient label. Some recipes also provide nutritional actuality info. The component label lists the exact number within the field below. They are listed for each serving and as a proportion of the everyday value.

How to make Open steak pies

Yield = 6
Prep time: 0:15
Cook time: 2:20
Total time: 2:35

Ingredients

  • 800g beef rump steak, cut into 2cm pieces
  • 2 tablespoons plain flour
  • 1 tablespoon olive oil
  • 1 brown onion, halved, coarsely chopped
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) dry red wine
  • 375ml (1 1/2 cups) Massel beef stock
  • 1 x 400g can diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
  • 4 (about 800g) sebago potatoes, peeled, chopped
  • 125g (1/2 cup) sour cream
  • 60ml (1/4 cup) milk
  • 300g (2 cups) frozen peas
  • 20g butter

Method

  • Step 1 Place the beef in a large bowl. Sprinkle over the flour and season with salt and pepper. Gently toss to evenly coat.
  • Step 2 Heat 1 teaspoon of the oil in a large non-stick saucepan over high heat. Add one-quarter of the beef and cook, turning occasionally, for 2-3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with remaining oil and beef, reheating pan between batches.
  • Step 3 Add the onion and garlic to pan and cook, stirring, for 5 minutes or until the onion is soft. Return the beef to the pan and add the wine. Bring to the boil. Add the stock, tomato and Worcestershire sauce and bring to the boil. Reduce heat to very low and simmer, covered, stirring occasionally, for 2 hours or until the beef is tender.
  • Step 4 Meanwhile, preheat oven to 200°C. Cut the pastry into 6 even squares. Line six 3cm deep x 9cm round (base measurement) pie tins with pastry, allowing sides to overhang. Place on a baking tray. Prick bases with a fork. Bake for 10-12 minutes or until golden.
  • Step 5 Cook the potato in a large saucepan of salted boiling water for 10 minutes or until soft. Drain well. Add the sour cream and milk. Use a potato masher or fork to mash until smooth. Season with salt and pepper.
  • Step 6 Cook the peas in a medium saucepan of salted boiling water for 4-5 minutes or until heated through. Drain well and return to pan with the butter. Use a fork to mash until almost smooth. Season with salt and pepper.
  • Step 7 Place the pastry cases on serving plates. Spoon the beef mixture evenly among the cases. Top with the mashed potato and peas. Serve immediately.