Meat Pie

Ingredients

 * 1½-2 kg Chuck Steak, trimmed and chopped into small cubes.
 * 3 Bacon rashers (optional), chopped.
 * 2 Onions, peeled and chopped.
 * 2 cups water.
 * ½ teaspoon Black Pepper.
 * ½-1 teaspoon salt.
 * ½ teaspoon dried Thyme (optional).
 * 1 stick Celery, finely chopped (optional).
 * 3 tablespoons plain flour.
 * 1 batch shortcrust Pastry (see below).

Directions

 * Fry the Bacon and Onion over a low heat until the Onion is soft.
 * Add the chopped Steak.
 * Pour in the water and season with the salt, pepper, and thyme.
 * Then add the celery.
 * Cover and simmer for about 1½ hours.
 * Mix the flour with a little water to a smooth, runny mixture (roux), then stir this into the meat mixture.
 * Stir until the mixture thickens.
 * Pour into a deep pie dish.
 * If you are making small pies, then line small pie dishes with the pastry and fill them with the meat mixture.
 * Wet the rim of the pie with milk or beaten egg.
 * Place a layer of pastry on top of the pie to form a lid.
 * Trim the lid to the shape and size of the pie dish.
 * Press the edges together with a fork to seal.
 * Make some steam holes in the top and glaze with beaten egg or milk.


 * Bake in a hot oven for 30–40 minutes (maybe less for the smaller ones).