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500g stewing beef, cubed 2 onions, chopped 325g pack frozen shortcrust pastry, thawed 200g potato 1 medium turnip 1 medium swede salt and pepper 2 tsp salt dissolved in a little hot water |
Dairy-free Egg-free Nut-free Sugar-free |
Put the meat and onions into a large pan or pressure cooker. Bring to the boil, cover and simmer for 1½ hours, or pressure cook on high for 20 minutes. Drain and reserve liquid.
Pre-heat oven to 180º C (375º F, gas mark 5).
Divide pastry in half and roll out. Use half to line a deep pie dish.
Peel and cut potatoes, turnip and swede into small dice. Mix with beef and put into the pie dish.
Cover the pie with the rest of the pastry, sealing around the edges. Make a small hole in the centre of the top. Glaze with salt water. If eggs are tolerated, you can use a beaten egg to glaze instead.
Bake for 40 minutes.
Make gravy from the reserved cooking liquid to serve with the pie.
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