Steak And Vegemite Pie
This riff on the ubiquitous Australian bakery classic uses Vegemite to bring saltiness and some yeasty umami to the pie. Top tip: Vegemite is a great addition to stocks and braises; I have even used it in desperation to make a stock cube more flavoursome. But remember, a little goes a long way – just like on your toast!
The pictured pie was made using savoury shortcrust pastry for the base and plain puff pastry for the top. The pie was garnished with poppy seeds.
Ingredients 15
100 g olive oil
2 onions, medium, roughly chopped
2 carrots, large, roughly chopped
3 stalks celery, medium, chopped
4 garlic cloves, chopped
1 tbsp thyme
800 g chuck steak, cut into 2 cm (¾ in) cubes
1 × 400 g tin whole peeled tomatoes
60 g malt vinegar
9 g fine salt
1 tsp ground black pepper, freshly ground
1 tsp vegemite
5 g potato starch
10 g water
pastry, of choice
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Method 7
Heat 50 g (1¾ oz/2½ tablespoons) of the olive oil in a large heavy saucepan over a low heat. Add , , , , and and cook with lid on, stirring occasionally, for 8–10 minutes until softened.
Meanwhile, heat the remaining 50 g (1¾ oz/2½ tablespoons) olive oil in a large heavy-based frying pan over a medium–high heat. Brown the chuck or skirt steak in batches and set aside.
Add the , , and and to the veggies, then add the browned beef. Use (or beef stock or red wine if you have it) to rinse out the tomato tin and to deglaze the frying pan you cooked the beef in, pouring the water into the pan with the vegetables and beef until the meat is just covered – roughly three tins’ worth. Stir to combine.
Bring to the boil, then reduce the heat to low and simmer for about 2 hours, or until the beef is tender but not mushy. Check the pan frequently and skim any scum or off the top.
Strain the cooked beef mixture into a colander set over a bowl, reserving the liquid. Return the liquid to the pan and reduce it over a high heat until you have about 500 g (1 lb 2 oz) left.
Combine the and , then whisk it into the liquid in the pan. Add the beef and vegetables, stirring to combine. Remove the pan from the heat. Once it’s cooled a little, check the seasoning, adding more and , to taste.
Refrigerate for a few hours or overnight before assembling and baking your pie(s).
Urbanstead's tips
In the initial braise of the beef, you want to take it to the point where it’s no longer tough, but no further than that. Remember that it will cool in the liquid and then go back in the oven once it’s in the pie case, so it will have a chance to cook more later.
