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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Whenever I visit the U.K. I always make the time for a couple of days with my sister Babs who lives near Hastings. One of my favorite meals that she always prepares for me is her meat pie served with creamy mashed potatoes, veggies and thick Bisto gravy. Comfort food at it's finest Ingredients:
1 lb sirloin (or stewing steak fat removed, cut into bite size pieces) |
1 onion, diced |
1 bunch fresh herb (such as thyme or marjoram, chopped fine) |
salt and pepper (to taste) |
1 1/2 cups water |
3 dashes worcestershire sauce |
2 tablespoons beef gravy granules (bisto preferred, to make a thick gravy, see note) |
2 sheets puff pastry |
2 tablespoons butter, melted |
Directions:
1. In a pressure cooker combine meat, onion, salt, pepper, worcestershire sauce, fresh herbs and water to cover. (A regular pot works just as well, simmer on medium heat for an hour or more until meat is very tender adding more liquid when necessary).
2. Set pressure cooker on high and cook meat until very tender.
3. Uncover the cooker but leave on a very low heat.
4. Add the Bisto gravy granules or bouillon cubes to make a thick gravy.
5. In a pie dish line the first sheet of puff pastry and add the meat mixture together with 2 tablespoons of the gravy or just enough to coat the meat.
6. Cover with the second sheet of puff pastry and brush the top with the melted butter and bake in a pre-heated 350 degree oven for 35minutes or until the top is golden brown.
7. Serve with mash potatoes, veggies and the rest of the heated gravy.
8. Note: If Bisto gravy is unavailable use 2 beef low sodium bouillon cubes and a little flour to thicken. Omit the salt.
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