Steak Pies with Horseradish and Cheddar Potato Topping by Jo Wilcox

Makes 4 individual pies 

  • 1 tablespoon olive oil
  • 1 onion, finely diced 
  • 1 clove garlic, finely diced 
  • 500 gms steak, finely diced 
  • 500 mls beef stock 
  • ¼ cup tomato or BBQ sauce   
  • 1 Tablespoon Colman’s Horseradish Sauce 
  • 1 tablespoon corn flour 
  • 2 tablespoons water
  • Sea salt and cracked pepper

  • 3 medium agria potatoes 
  • ½ cup grated cheese 
  • 1 tablespoon Colman’s Horseradish Sauce 
  • Pinch turmeric 
  • Salt 
  • 2-3 sheets savoury pastry
  • Side salad to serve 

Heat the oil in a large saucepan and sauté the onion and garlic for 2-3 minutes then add the steak and brown for 2-3 minutes. Add the beef stock and simmer uncovered for about 20 minutes or until tender and starting to break up. Combine the tomato sauce, horseradish and cornflour with the water and stir into the beef mixture, simmer 2-3 minutes until thickened and saucy. Season and allow to cool  

Cook the potatoes in plenty of boiling salted water until tender then drain and mash with half the grated cheese, horseradish and turmeric. Cut the pastry into circles large enough to cover the base of 4 individual pie tins, fill with the steak filling and top with the horseradish mash potato and top with remaining cheese. Bake at 190°C for 30-40 minutes or until the pastry is cooked and topping golden. 

Cool for 5 minutes before serving to allow the meat and sauce to settle. Serve with a side salad and extra horseradish.