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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the filling. Heat the oil in a large casserole on a high heat. Coat the meat in the seasoned flour and fry until browned all over. Remove the meat from the pan and set aside. | 2. Reduce the heat and add the butter to the pan. Stir in the onions and gently stew for 10 minutes or until translucent. Keep checking and stirring to make sure the onions do not burn. | 3. Throw in the garlic, parsley and spices, and stir for a couple of minutes. Return the meat to the pan, then pour in the tomatoes, olives and water. | 4. Stir through the tomato paste. | 5. Mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking. Gently simmer for 2 hours - keep checking to make sure it does not burn or stick to the bottom of the pan and give it. | 6. a gentle stir; add some more water if it starts to dry out. | 7. While it is simmering, prepare the pastry. Mix all the dry ingredients together in a large bowl. | 8. Rub in the butter between your thumb and fingers until it looks like breadcrumbs. Add the milk a little at a time and combine until you. | 9. have a soft dough. | 10. Depending on the type of flour you are using, you may need a little more or less milk than suggested. Roll the dough into a ball, cover it in cling film and pop it in the fridge until needed. | 11. Preheat the oven to 425°F Once the filling has finished simmering and is an aromatic tender stew, with a nice thick rich sauce, remove the cinnamon stick. | 12. Taste the filling and season it with salt and pepper accordingly. Pour the mixture into a medium pie dish. | 13. Roll out the pastry to make a lid for the dish. Brush the edges of the dish with water so the lid will stick. | 14. Cover the dish, press down the edges and trim. Cut a small hole in the top to let the steam escape, and bake the pie for 20 minutes. | 15. I like to serve with boiled sweet potatoes, tossed in butter and chopped fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chuck steak	1	lb	cut	725.335	0.0	96.6056	37.5814
purpose flour	1	tablespoon	seasoned	25.2167	0.0	5.61	0.1417
butter	1/2	ounce		80.7975	3.7124	2.5246	6.803999999999999
onion	3		sliced	192.0	44.832	5.28	0.48
garlic clove	6		chopped	25.2167	0.0	5.61	0.1417
flat leaf parsley	1	ounce	chopped	25.2167	0.0	5.61	0.1417
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1			-	-	-	-
plum tomato	1	can		25.2167	0.0	5.61	0.1417
black olive	5	ounces	pitted	25.2167	0.0	5.61	0.1417
water	2/3	cup		0.0	0.0	0.0	0.0
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
flour	9	ounces		933.8323	204.44799999999998	15.1812	3.6231
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
bicarbonate soda	1/2	teaspoon		25.2167	0.0	5.61	0.1417
salt	1/2	teaspoon		-	-	-	-
turmeric powder	2	teaspoons		25.2167	0.0	5.61	0.1417
butter	3 1/2	ounces	cubed	80.7975	3.7124	2.5246	6.803999999999999
milk	7	tablespoons		64.05	5.019	3.3075	3.4335

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.