Feel like a bit of a hearty meal without the heaviness of a whole lot of pastry? This will warm your whole family up and leave everyone feeling satisfied. Set time aside for this as preparing the filling takes up to 3 hours and finishing the pie takes about an extra hour. This recipe requires a 28 x 38cm/11in x 15in pie dish.
- 2.75 kg braising steak, cubed
- 3 medium onions, chopped
- 2 kg peeled potatoes, cut into chunks
- 1 tbs beef extract
- 4 tbs gravy granules
- (optional) 1 kg button mushrooms, sliced
- Prepare all ingredients and put beef and onions (seasoned with salt) in a large, lidded saucepan. Cover the contents with water and bring to the boil.
- Once boiling leave the lid on the saucepan and reduce the heat to a simmer to cook the meat until tender. 2.5 – 3 hours.
- While the meat is cooking you can use the time to gather and prepare the ingredients for the Coconut Choux Pastry.
- Cook the potatoes until tender, drain and set aside.
- When the beef is tender remove from the heat. Pre-heat oven to 220˚C. Scoop out some of the juice from the saucepan into a jug and let it cool down.
- Mix the beef extract and gravy granules, slowly add the cooled liquid, mixing thoroughly to make a thick gravy.
- Pour over the meat and slowly bring to simmer. Once it’s simmering remove from heat and set aside.
- Time to make the Choux Pastry!
Coconut Choux Pastry
- 1/2 cup palm shortening (or unsalted butter)
- 1 cup coconut milk
- 1/3 cup coconut flour, sifted
- 1/3 cup desiccated coconut
- 1/3 cup arrowroot powder
- 4 eggs
- 1 egg yolk
- pinch of salt
- Combine all the dry ingredients in a bowl.
- Crack 4 eggs in a separate bowl along with the extra yolk.
- Heat the palm shortening and coconut milk to a simmer then remove from heat.
- Add this warm mixture to the dry ingredients and stir while pouring it in to combine the ingredients into a thick mixture.
- Add the eggs in one at a time while constantly quickly stirring. Only add the next egg when the mixture comes together and continue for the rest of the eggs and yolk. You’ll end up with a thick, warm and shiny looking mixture.
- Strain the meat and onion (keep the liquid) and place it in the base of a 28 x 38cm/11in x 15in pie dish.
- Put the potatoes (add mushrooms here if using them) on top of the meat and onion then pour in the liquid until a finger width below the potatoes. Keep any spare liquid as a gravy.
- Pour the Coconut Choux Pastry mixture over the filling and spread it out evenly with a spatula or spoon ensuring the whole surface is covered.
- Bake for about 30 minutes (until the pastry browns nicely on top) and serve up with accompanying sauces and vegetable side dish.