Beef-and-potato pie

1. Preheat the oven to 160°C. Cut the meat into medium-sized chunks and place in a large bowl. Sprinkle over 5 T flour and season. Toss to coat. Dust off any excess flour.  
2. Dice the carrots, shallots, celery and potatoes slightly smaller than the meat.  
3. Heat a large ovenproof saucepan or deep roasting pan over a high heat and generously drizzle with olive oil  Once hot, brown the meat in batches. Set aside.  
4. In the same pan, fry the bacon until golden. Remove using a slotted spoon and keep the fat in the pan. Reduce the heat to medium and sauté the shallots until translucent, then add the garlic, carrots, potatoes and celery and sauté for 6 minutes.  
5. Deglaze the pan with the brandy and reduce by half. Add the stock and bring to the boil, then reduce to a simmer. 
6. In a small bowl, mix the remaining flour with a little water until a smooth paste is formed. Add to the simmering stock and vegetables and whisk until slightly thickened.  
7. Add the beef, bacon and the thyme. Preheat the oven to 160°C. Turn off the heat, cover the pan with a lid or foil. Roast for 2–3 hours, or until the meat is tender. It’s important to try to keep the meat in a single so the ingredients slowly caramelise and become tender and don’t steam.  
8. Serve with the baked rough puff pastry for dipping.  

* Rough puff pastry
Makes 1 kg  
Preparation: 1 hour, plus 2 hours or overnight chilling time

Ingredients

• 500 g strong white bread flour, plus extra for dusting 
• 1 t salt 
• 500 g chilled unsalted butter, cut into 1 cm pieces 
• 1 cup iced water 

COOKING INSTRUCTIONS

1. Sift the flour and salt into a large bowl. Rub the cold butter roughly into the flour until the mixture resembles lumpy, coarse breadcrumbs. Work quickly to prevent the butter from getting too warm.  
2. Add the water and bring the mix together. On a heavily floured work surface and using a rolling pin, work the dough into a rectangle, approximately 40 x 24 cm. Use the side of the rolling pin to knock the edges of the rectangle into as neat a shape as possible. Brush off any excess flour with a pastry brush and rest the pastry in the fridge for 30 minutes.  
3. Return the pastry to a lightly floured work surface. Bring both ends of the rectangle to the middle, and then fold over like a book to create four layers of pastry. Turn the rectangle 90 degrees so the shorter edge is facing you. Repeat the rolling and folding process four times, resting the pastry for 30 minutes between each fold. Chill for 1 hour or overnight before using.  
4. Roll out the pastry to a thickness of 3–5 mm. Place on a baking tray lined with baking paper and chill for 20–30 minutes. 
5. Preheat the oven to 190°C. Bake for 35–45 minutes, or until golden brown and cooked through. 

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