INGREDIENTS
For the pie filling:
500 ml Clover Amasi
700 g steak (chuck or brisket), diced
2 tablespoons vegetable oil
200 g lamb kidneys, cleaned and diced
2 medium onions, diced
50 g flour
600 ml beef stock
1 small tin chakalaka
salt and freshly ground black pepper to taste
a dash of Worcestershire sauce
For the topping
500 g cooked ‘stywe’ pap
200 g cheddar cheese, grated
Method
Marinade the steak in the Clover Amasi overnight or for a couple of hours.
Preheat the oven to 180°C.
Remove the steak from Clover Amasi.
Heat the vegetable oil in a large frying pan and brown the beef all over – you may need to do this in batches.
Set aside, then brown the kidneys on both sides in the same pan.
Add the onions and cook for 3 – 4 minutes.
Return the beef to the pan, sprinkle flour over and coat the meat and onions. Add the stock and chakalaka to the pan, stir well and bring to the boil.
Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
Remove from the heat.
Add salt, pepper and Worcestershire sauce and allow to cool completely.
Place the cooked meat mixture into a pie dish. Scoop the pap over the chakalaka and top with cheese.
Bake until the cheese is melted and bubbly.
