Beef and Red Wine Pies with Pumpkin and Spiced Mash

Beef and Red Wine Pies with Pumpkin and Spiced Mash

About 30 years ago I enjoyed cooking from a book by Gretta Anna Teplitzky, who had a cooking school in Sydney. She introduced me to the method of ‘no sautéing’ when doing long, slow-braised meat dishes and I’ve used it ever since. The secret is to use good quality stock and wine to ensure the dish develops a rich, deep flavour.

Photography by Manja Wachsmuth
From issue #37
Sept. 1, 2015