Serves: 6, Calories: 885, Time: 5 hrs

Ingredients

Pastry:

• 350g plain flour.  1368
• 175g butter.  1502
• 2-3 tbsp cold water
• Salt and Pepper

Filling:

• 600g casserole steak.  1020
• 400g floury potatoes, peel, cubed.  324
• 1 large carrot (200g), diced.  82
• 1 large onion, diced.  75
• 2 celery sticks, halved.  12
• 250ml red wine.  245
• 150g redcurrant jelly.  390
• 600ml beef stock (2 Knorr stock pots).  120
• Salt and Pepper
• 1 tsp Rosemary
• ½ tsp Thyme
• 1 tsp garlic.  17
• 45g plain flour - slurry.  154

Method

1. Filling: In sauté pan; Brown steak.
2. Add onion, carrot, celery, garlic, herbs, stock, wine and jelly.
3. Simmer for 2.½ hours or until meat becomes tender. Season. Top up with water to keep meat submerged.
4. Meanwhile, In large saucepan; Boil potatoes until tender. Drain.
5. Stir slurry into meat pan. Simmer for 2-3 mins until thickened. Remove celery.
6. Add potatoes, plus additional boiled water to level required. Cool a little.
7. Preheat oven to 200°C Fan/Gas Mark 7.
8. Pastry: In large mixing bowl; Rub flour and butter to breadcrumbs. Bring together with water.
9. Divide into two balls, one slightly larger.
10. Flatten and wrap in plastic, chill for 30 mins minimum.
11. Roll large ball to 3mm. Line 9" pie dish. Trim a little.
12. Roll smaller ball to 3mm. Add filling to dish (saving some gravy for serving), milk wash edge, cover with pie top.
13. Crimp, cut vents, wash with milk.
14. Bake for 20 mins then turn oven to 180°C. Bake for 30 mins covered with foil. Remove foil and bake for approx 30 mins more until filling bubbles through vents.
15. Remove. Cool for 1 hour. Serve with peas.

Calories = 5309

• 5309 / 6 =  885 (less when accounting for pastry offcuts)

Alternatively: Halve pastry to make lid only, reducing cals by 239 per portion = 646 cals.

Tip: To make sure pie is cooked, allow 10 mins more baking time, after filling starts to bubble through vents.