red wine, steak and bacon pie with mushy peas

to make 6:

1 kg diced steak

6 rashers bacon

1 tbspn tomato paste

1L liquid beef stock

1 tbspn cornflour

1 cup red wine

1 onion

3 garlic cloves

1 basil leaf

handful chopped fresh basil

1 tbspn olive oil

lightly fry chopped onion and garlic and add the cornflour to make a paste.

add the tomato paste and fresh herbs

fry off the steak and bacon in a seperate pan to seal in the juices and add to paste

add the beef stock (you may not need to use the whole litre just see how its looking) and the red wine (you may add more of this and less beef stock if you wish!)

add basil leaf and allow to simmer for an hour on low heat.

you want the consistency to be thick like a gravy so if its looking like too much liquid let it boil down a little more and maybe add a little more flour.

to make the mushy peas boil 1/2 bag to a bag of frozen peas till soft and blend into a paste, dont puree it completely as the texture is not as good. add a teaspoon of vinegar and salt and pepper to taste.

i used my shortcrust pie recipe from earlier to make the pastry lids for this but puff pastry is also very good with it.

spoon the mixture into miniature pie dishes or just one large one and layer the peas over top, pop on the lids and brush with milk and bake in a 180 degree oven until pastry is golden,

i prefer to serve this with homemade sweet potato chips,

enjoy