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Serves 4
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups roast beef, diced
2 cups vegetables (carrot slices, broccoli florets and parsnip slices)
1 cup potatoes, peeled and diced
1/3 cup red wine vinegar
1/3 cup sunflower oil
1/3 cup parsley, finely chopped
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Combine roast beef, carrots, broccoli, parsnips, potatoes, vinegar, oil, and parsley. Marinate for 2 hours.
Spoon mixture into the pie. Assure that mixture completely fills all the space.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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