- Serves 6
- 15 mins to prepare and 3 hours to cook
- 488 calories / serving
- 1 tbsp. olive oil
- 400g diced beef
- 3 tbsp. plain flour
- 1 large carrot, scrubbed and cut into small chunks
- 1 onion, roughly chopped
- 500g swede, peeled and cut into small chunks
- 700ml beef stock, made with 1 stock cube
- 1 bay leaf
- 3 thyme sprigs
- 100g pearl barley, rinsed
- 375g pack ready-rolled light puff pastry
- 1 egg yolk, beaten
- 220g pack green beans, steamed
- In a large saucepan, heat the oil over medium-high heat. Season the beef with 2 tablespoons flour.
- Fry in batches for 5 minutes or until evenly browned. Remove the pan from the heat and set it aside.
- In the same pan, fry the carrots, onion, and swede for 10 minutes, or until they begin to color.
- Toss the steak back into the pan. Gradually stir 50ml of the stock into the remaining flour in a small bowl until mixed.
- Add the remaining stock, the bay leaf, and the thyme to the pan. Bring to a boil, then reduce to a low heat and cook for 1 hour.
- Cover and continue to boil for 1 hour, or until the meat is soft and the barley is just cooked.
- Remove the bay and thyme and place in a 24cm round pie dish. Allow to cool to room temperature before serving.
- Preheat the oven to gas 6, 200°C, fan 180°C in the meantime.
- Remove the paper from the puff pastry and unroll it. If necessary, roll out until large enough to cover the pie dish.
- Crimp the edges and create a cross in the center using a knife. If desired, re-roll any excess pastry to create a decorative form, then place on top of the pie.
- Brush the beaten egg all over the top, then bake for 45 minutes, or until brown and puffy.
- Allow for a 10-minute rest period. Serve with green beans on the side.
Freezing and defrosting guidelines
To freeze, perform step 3 and allow the filling to cool completely before freezing. Wrap in nonstick baking paper and foil, then cover with pastry without brushing with egg.
To reheat, take it out of the freezer, unwrap it, and place it in the fridge overnight to defrost. Brush with egg and bake according to the recipe's instructions. Eat immediately after reheating from frozen - do not reheat again.