|
Serves 4-6
INGREDIENTS:
6 oz. defrosted shortcrust pastry, rolled out to a thickness of 1/4 inch thick
8 oz. beef steak, diced
4 large sweet potatoes, diced
2 cups half and half cream
2 tsp. salt
1 tsp. black pepper
1 tsp. thyme
1 cup red wine
1/4 cup milk for glazing and sealing
METHOD:
Preheat oven to 400 F (200 C). Roll pastry across a pie dish and cut off excess. Roll out remaining pastry for a lid and set aside.
Arrange steak pieces and potatoes in pie base. Mix cream, salt, black pepper, thyme and red wine. Pour sauce over steak and potatoes.
Use half the milk to moisten the edges of the pastry. Carefully put the pie lid on and crimp the edges to seal. Brush rest of milk over pie lid and bake for 45 minutes or until golden brown. Serve hot with a light salad and soft rolls.
| 
