Botswana-style Beef and Vegetable Pie

Ingredients

This Botswana-style Beef and Vegetable Pie is an adaptation of the British Katt Pie. While the original British version typically includes lamb or mutton, the Botswana adaptation uses beef as the main protein. Additionally, the Botswana version incorporates traditional Botswana vegetables such as morogo (wild spinach) and butternut squash, adding a unique local touch to the dish. The spices and seasonings are also adjusted to reflect the flavor preferences of Botswana cuisine. We alse have the original recipe for Katt Pie, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 1 cup peas 1 cup peas
• 1 cup butternut squash, diced 1 cup butternut squash, diced
• 2 cups morogo (wild spinach), chopped 2 cups morogo (wild spinach), chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups beef broth 2 cups beef broth
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry 1 sheet of puff pastry

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they turn translucent.
3. 3.
   Add the beef cubes to the pan and cook until browned on all sides.
4. 4.
   Sprinkle the flour over the beef and stir well to coat the meat.
5. 5.
   Pour in the beef broth and stir until the mixture thickens.
6. 6.
   Add the carrots, peas, butternut squash, morogo, ground coriander, ground cumin, paprika, salt, and pepper. Stir to combine.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 30 minutes, or until the beef is tender and the vegetables are cooked.
8. 8.
   Transfer the beef and vegetable mixture to a pie dish.
9. 9.
   Roll out the puff pastry sheet and place it over the pie dish, sealing the edges.
10. 10.
    Cut a few slits on the pastry to allow steam to escape.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef such as sirloin or chuck for the best results.
• Morogo (wild spinach) — If morogo is not available, you can substitute it with regular spinach or kale.
• Puff pastry — If you prefer a homemade pastry, you can make your own puff pastry from scratch or use a store-bought one for convenience.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in a mixture of spices and Worcestershire sauce for a few hours before cooking.
• If you prefer a thicker gravy, you can add a cornstarch slurry to the filling mixture before transferring it to the pie dish.
• Serve the pie with a side of chakalaka, a spicy vegetable relish, to add a traditional Botswana touch to the meal.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispiness.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.

Serving advice

Serve the Botswana-style Beef and Vegetable Pie hot, straight from the oven. Accompany it with a fresh green salad or steamed vegetables for a well-rounded meal. This pie is perfect for family gatherings or cozy dinners with friends.

Presentation advice

To present the Botswana-style Beef and Vegetable Pie, cut it into individual portions and arrange them on a serving platter. Garnish with a sprinkle of fresh herbs such as parsley or cilantro for a pop of color. The golden-brown pastry crust will be the highlight of the dish, so make sure it is beautifully flaky and crispy.