Meat & Veg. Pie

1. 1

   coursley chop all veg.

2. 2

   season the meat with salt & pepper, thyme and w-sauce.

3. 3

   in a large pot heat the olive oil to smoking, add the beef,

4. 4

   bacon, tomatoes, sweet peppers, mushrooms, onions and oregano, stir to combine and brown, reduce the heat and allow to simmer, for at least 1/2 hour, checking liquid and adding water when necessary. add the tomato paste and combine, add the rest of the water, at this point, place the scotch bonnet pepper on top of the simmering stew and cover, do not stir as it is important not to damage the pepper, the flavour will be absorbed, but none of the heat will come out. after about 15 min. remove the pepper gently and set aside, add the rest of the veg, check the gravy level, replace the pepper, cover and STEP AWAY FROM THE POT! after about 20 min. check once more, dont forget to remove the pepper first, when you are happy turn off the heat , replace the pepper, cover and leave to stand untill warm.

5. 5

   at this point I either fill a large pie shell, add several teasp. of sour cream, cover with a top and bake in a 400.f

6. 6

   oven, or place in batches in the processor and bring down to a paste for patties. use what I need and freeze the rest.

* Per serving · 4 servings · Values may vary.