June's Steak and Red Wine Pie

  • Brown the two chopped onions and garlic in 1 tbsp oil

  • Put the beef in a sealed plastic bag with 4tbsp flour + shake to coat the beef in a layer of flour

  • In a separate pan, heat 2 tbsp oil and fry off the beef to seal in the flavours

  • Add the beef to the onions and garlic and add 5 bay leaves

  • Pour about 1/2 litre boiling water into the beef frying pan to capture all the juices

  • Add the beef water and a beef stock cube to the beef and onions

  • Stew for 3 hours

  • Add glass of red wine stew for further half hour

  • Grease your pie dish or individual pie dishes

  • Cut the block of pastry in half and roll out to large rectangle about 30cm x 30cm

  • Place into the pie dish and fold inside edges round and over the edge of the pie dish slightly

  • Scoop out the pieces of beef with a slotted spoon and place into the pie (saving the gravy)

  • Roll out the remainder of the pastry and place on top, pushing down to meet the under layer.

  • Cut away the excess and add fork lines around the edge

  • June makes a plait with the remainder of the pastry

  • Serve with dauphinoise, roasted carrots and the pie gravy


Two large onions chopped

2 cloves garlic

3 tbsp olive oil

1kg chopped rump steak (yes it’s expensive and may not advised by butcher but June insists it’s the key)

5 bay leaves

Beef stock cube

1/2 litre water

Small glass red wine

1 block of shop puff pastry

8inch/20cm pie dish for full pie


Read June’s interview here