Steak Pie

INGREDIENTS

Steak Filling:
¼ cup oil
2 cups finely diced onion
1 ½ cup finely diced carrots
1 ½ cup finely diced celery
500g finely diced boneless beef
½ cup boiling water
2 beef/chicken/veg stock cubes
1 tsp Supreme Coarse Black Pepper
2 tbsp Supreme Garlic Paste
½ tsp dried thyme
1 tsp mixed spice powder
2 tsp Supreme Cumin Powder
1 tsp Supreme Chilli Powder
1 tsp Supreme Garlic Powder
1 tsp Supreme Onion Powder
2 tbsp Worcestershire sauce
½ cup water
Salt to taste (only if needed)

Mashed Potato Topping:
1 kg potatoes, peeled and boiled until soft
½ cup double cream
50g salted butter
Salt to taste
½ tsp Supreme Coarse Black Pepper
½ cup sliced spring onions

METHOD

Heat oil in a pot over medium-high heat. Add diced onions, carrots & celery and sauté until soft. Dissolve stock cubes in ½ cup of boiling water. Add beef, garlic paste and black pepper. Stir well and cook for a few minutes then add stock. Stir, cover, reduce heat to low and cook beef until tender and most of the moisture has evaporated. Now, add dried thyme, mixed spice, cumin powder, chilli powder, garlic powder, onion powder and Worcestershire sauce and cook for 3-4 minutes. Stir in ½ cup water, cover and simmer for an additional 10 minutes. In the meantime, drain the boiled potatoes and add to a bowl. Add butter and mash until smooth. Finally, stir in double cream, salt to taste, coarse black pepper and spring onions. Check the seasoning of the filling and add salt if needed, then empty out into an oven-proof dish. Smooth the top then spoon/pipe the mash on top.