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“Amazing dish!”
4hrs 30mins

Ingredients Nutrition

  • 1 -2 lb diced stewing steak or 1 -2 lb round steak, and cut it up yourself
  • 12-1 lb beef sausage (the “linked” kind)
  • 1 large onion
  • beef bouillon (Oxo or similar)
  • 1 -2 package puff pastry


  1. Put some oil or Lea& Perrins in a big pot – I prefer Lea and Perrins as it adds flavor and isn’t as fattening as oil.
  2. Brown your meat hard and fast to seal in as much flavor as possible and give it loads of color.
  3. This is where I add as much Oxo (made according to the packet) to keep the meat covered.
  4. You could use beef stock instead – you can end up using a lot of Oxo!
  5. Bring to the boil, and then simmer over a low heat for as long as you can.
  6. The last time I made it was simmering for 4-5 hours.
  7. Just keep topping up with your stock.
  8. I like to add pepper and worcester sauce or hp sauce just to give it a bite.
  9. Add your onion about 1 hour before you plan to stop cooking it – any less and it’s a little too crunchy – any more and it’s just boiled onion.
  10. When just about done simmering – add cornstarch or other thickening agent – you’re aiming for really thick brown gravy.
  11. Place in a pie dish and leave to cool.
  12. Roll out your puff pastry in a floured surface – big enough to cover your pie with overlap on the edges – If you’re making a big pie two packs is best.
  13. Bake in the oven at 200°c/400°f for about 20-30 minutes or until pastry is golden brown and puffy.

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