A Savoury Beefsteak Pie

Ingredients

• 600 grams Beef sirloin undercut (tenderloin/fillet) (This is the tender undercut of a sirloin — ask your butcher for the fillet or undercut. It should be sliced thinly, about 5mm thick.)
• 300 grams Coarser beef (e.g. chuck or shin) (Used solely to make the strong beef gravy. A cheaper, tougher cut is ideal as it gives rich flavour when simmered.)
• 8 rashers Thin-cut bacon rashers (One rasher per slice of beef. Streaky bacon works best for flavour and thinness.)
• 2 teaspoons Black pepper (Freshly ground is best. Used generously — this is the primary seasoning.)
• 1 clove Garlic (Used to rub the inside of the pie dish to impart flavour. One large clove, halved.)
• 2 tablespoons Butter (Used to grease the pie dish after rubbing with garlic.)
• 1 cupful (approx. 250ml) Strong beef gravy (made from the coarser meat) (Simmer the coarser beef pieces in enough water to cover for at least 1 hour until a rich, dark stock forms. Season lightly with pepper.)
• 2 eggs Hard-boiled eggs (Boiled until fully set (about 10 minutes), then peeled and cut into pieces for garnishing the top layer.)
• 1 sheet, enough to cover the pie dish Good light pastry crust (shortcrust or rough puff) (Use a ready-made shortcrust pastry sheet for convenience, or make your own. The crust should be light and not too thick.)
• 0 to taste Mushrooms (optional) (Optional. Slice and layer in with the beef rolls if desired.)
• 0 to taste Olives (optional) (Optional. Can be layered in or used as garnish.)
• 0 to taste Anchovies (optional) (Optional. Add small pieces between layers for a more savoury depth.)
• 1 glass (approx. 150ml) Light wine (optional) (Optional. Can be added to the gravy or poured gently around the layers for extra flavour.)

Instructions

1. 1Place the coarser beef pieces (chuck or shin) in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook uncovered for at least 1 hour, skimming off any foam that rises to the surface, until you have a rich, dark, strongly flavoured gravy. Season lightly with pepper. You need about 1 cupful (250ml) of this gravy for the pie. Set aside. This can be done well in advance.
2. 2Place the eggs in a small saucepan and cover with cold water. Bring to a boil over medium heat, then cook for 10 minutes. Remove the eggs, place them in cold water to stop the cooking, then peel them. Set aside to cool completely. Once cool, cut each egg into quarters or thick slices. These will be used to garnish the top of the pie before adding the crust.
3. 3Using a sharp knife, cut the sirloin undercut into thin slices, approximately 5mm thick. Lay the slices flat on a clean board or large plate. Place one thin rasher of bacon on top of each slice of beef. Make sure you have a rasher per slice — it should roughly match the size of the beef slice.
4. 4Once all the beef slices have a bacon rasher on top, dust the whole arrangement generously with freshly ground black pepper. Don't be shy — pepper is the main seasoning in this recipe and should be visible and well distributed over all the slices.
5. 5Take each bacon-topped beef slice and roll it up tightly into a small roll, with the bacon on the inside. Once rolled, give each roll another dusting of black pepper on the outside. Set all the rolls aside on the plate, seam-side down to help them hold their shape. If you find they unravel, secure them with a small toothpick, which can be removed before serving.
6. 6Preheat your oven to 180°C (160°C fan / 350°F / Gas Mark 4). Take a medium-sized deep pie dish and cut the garlic clove in half. Rub the cut side of the garlic firmly all over the inside of the pie dish — the bottom and sides — to impart its flavour. Then use the butter to grease the dish generously, spreading it over the garlic-rubbed surfaces. This stops the pie from sticking and adds richness.
7. 7Begin layering the pie. Place a single layer of the rolled beef-and-bacon pieces flat in the bottom of the prepared pie dish. Pour a portion of the strong beef gravy gently around and over the layer — be gentle so as not to disturb the rolls. If you are using any optional ingredients (mushrooms, olives, anchovies), scatter some between the layers now. Repeat this process — adding more rolls in a layer, then pouring gravy around them — continuing until the dish is full or all the rolls are used. The gravy should be distributed evenly between the layers, not just poured on top. If using the optional wine, you may add a splash of it to the gravy as you go.
8. 8Once the dish is full, arrange the pieces of hard-boiled egg over the surface of the top layer. Spread them evenly so each portion of the finished pie will have some egg. These add texture and visual appeal to the finished dish.
9. 9Lay the pastry crust over the top of the pie dish, pressing the edges down firmly against the rim of the dish to seal. If using a ready-rolled pastry sheet, trim any excess pastry with a knife. Use a fork to crimp the edges around the rim. Cut one or two small slits in the centre of the pastry lid with a sharp knife to allow steam to escape during baking — this prevents the crust from going soggy. Place the pie in the preheated oven (180°C / 160°C fan / 350°F / Gas Mark 4) and bake for approximately 1 hour to 1 hour 15 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, loosely cover with foil for the remaining baking time. Allow to rest for 5 minutes before serving.