Some red meat was demanded from the males in the household this week – I can’t imagine they’re short on iron but sometimes only steak hits the spot. Protein packed and rich in iron, zinc and vitamin B12, I don’t think some occasionally hurts too much.
As all is hectic during the day, I assembled the filling in the slow cooker and left it to its own devices for a few hours whilst I got on with ticking things off the list – then all to do was assemble in a pie dish and go at it with a low fat puff pastry top. You could make some wholemeal ruff puff pastry but I couldn’t comprehend that this week.
The meat and cavolo nero combo provides good sources of iron and with an extra vegetable side, it is filling and tasty.
Slow Steak and Chorizo Pie – Serves 6-8
4 tbsp coconut oil
4 tbsp wholemeal flour
800g braising steak or chunks of brisket
1 large onion, chopped
2 tbsp tomato purée
3 cloves garlic, crushed
200g chorizo, chopped into 1cm slices
A glass of red wine
600ml rich beef stock
1 x heaped tsp of smoked paprika
300g sliced mushrooms
1 packet ready rolled puff pastry
1 egg, beaten
Sea salt and freshly ground black pepper
Heat a large skillet and drop the coconut oil in until hot and liquid. meanwhile mix the flour with some seasoning and lightly coat all the beef chunks.
Batch fry the beef and set aside. Pop the onion into the pan and fry off until soft. Add the tomato purée and garlic and cook through for a couple of minutes. Then add the chorizo and cook until it takes on some colour, making the onion a beautiful rich red.
Throw in the wine and reduce until a little under half is left. Then add the stock, mushrooms and paprika. Stir to combine and pour it all into the slow cooker, heated to low, with the beef. I left mine for 6 hours. You are then are free to leave and enjoy your massage, manicure and pedicure. Yeah, right.
When you’re back, decant into a pie dish, preferably with a pie funnel in the centre and top with a sheet of puff pastry, then glaze with the beaten egg. Pop into a 200dg/180dg fan/Gas 6 oven for 20-30 minutes until bubbling and golden.
On the side: I didn’t think a load of carbs was necessary with this as it already has the pastry, so I roasted some carrots, leeks and garlic cloves in the other oven when the pie was doing, plus a plate of chopped and sauteed vitamin packed cavolo nero, splashed with some soy sauce.
Delicious, and somewhat indulgent, but it certainly made us all happy. ‘Nothing wrong with that in the middle of a dreary week.