We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

• Red Wine Beef Potato Pastry Pie
  • Ingredients
    • 1kg beef, diced (we used round steak)
    • 1-2 tablespoons oil
    • 1 onion, finely chopped
    • 1 clove garlic, peeled and crushed
    • 1 tablespoon plain flour
    • 2 tablespoons tomato paste
    • 500ml (2 cups) red wine
    • 500ml (2 cups) beef stock
    • 1 bay leaf
    • Salt and pepper

Recipe

• Heat oil in a large, heavy-based saucepan over medium heat. Brown about one third of the beef at a time so as not to overcrowd the pan. Set browned meat aside.
• Add onion to the saucepan and saute until softened. Add garlic and flour and cook for a minute, stirring and scraping any brown bits off the bottom of the saucepan. Add remaining ingredients and return beef (and any juices) to pan.
• Cover saucepan and reduce heat. Simmer for about 1 ½ hours until beef is tender, stirring occasionally. If the filling mixture is too liquid toward the end of the cooking time, uncover the saucepan to reduce the sauce.
• Remove bay leaf and transfer filling to a pie dish (about 1.5 litre capacity), or a number of small ramekins if you would prefer individual pies (pictured above).
• Roll pastry out between sheets of baking paper. Cover pie/s and trim excess pastry.
• Brush pastry with egg and make a few slits in the top of the pie/s. Bake at 180 degrees Celsius for 30 minutes, or until the pastry is golden.

And then om nom nom

• Potato Pastry Recipe
  • Ingredients
    • 200g (1 1/3 cups) self-raising flour
    • Pinch salt
    • 150g butter
    • 200g mashed potato, cooled
    • Beaten egg, to brush top of pie
• Sift flour and salt into a large bowl. Rub in butter, add potato and mix until pastry forms a ball. Cover and refrigerate for 30 minutes.