Step 1

Don’t forget to watch my video with all the step-by-step instructions.

Step 2

Prep to consider before this whole process starts: Put your Italian sausage in the freezer for an hour or two so it’s easier to cut them into pieces. They won’t be frozen yet, but it makes cutting through the sausage casing a little easier. I like to eat this pie over basmati rice which may seem weird. If you opt for basmati, plan your time and cook your rice according to the package instructions.)

Step 3

Trim any fat hanging off the beef rump roast. Cut the large piece of meat in half, then into thick strips, then into bite-sized pieces. Whichever meat you buy for this the goal is to cut it in bite-sized cubes.

Step 4

Transfer meat to a bowl, add the flour and toss until all the meat is lightly coated.

Step 5

Heat canola oil on medium-to-high heat. Add the meat to the pan separating any pieces that might be sticking together.

Step 6

Cook for about 3-4 minutes on each side. We want a nice sear on each side.

Step 7

Once the meat is seared, add water to the pot or pan you are using. Add JUST ENOUGH TO COVER THE MEAT.

Step 8

Add one beef bouillon cube and turn the heat to high to bring to a boil. Stir everything while bringing to a boil. Once it boils, turn heat to low – COVER THE PAN (NO VENT HOLES IN LID) – and simmer for 40 minutes.

Step 9

Cut the Italian sausage into bite-sized pieces and set aside.

Step 10

Finely dice the onion.

Step 11

Once the meat is fully simmered, add the chopped sausage and onion and mix everything together. Bring to a boil again on high heat. Then put the lid back on the pan/pot, turn heat to low and let simmer another 45 minutes.

Step 12

Make the slurry by combining flour and water together and whisking until well blended.

Step 13

Get the store-bought dough ready (see note#2). Lay the two crusts out so they overlap slightly. Hold your baking dish over the crust to make sure it’s big enough to cover the whole pie. Roll the dough to press the crease down and adhere the two pieces together. (video shows this well).

Step 14

When the meat mixture is ready, add the slurry and butter and mix until well combined. You should taste the gravy here. I found that the one bouillon is enough saltiness. If you think it needs more salt add a little here to your desired taste. Remove from heat and let it sit for a few minutes to thicken. (see note#3 if it’s not thick enough)

Step 15

Pour the whole mixture into the baking dish and spread out the meat so it’s distributed evenly.

Step 16

Lay the store-bought crust on top of the pie, then fold over the edges. Brush with an egg wash (one beaten egg with a splash of water), cut a few vent holes then bake in a PRE-HEATED OVEN at 400 degrees for about 30-40 minutes. Long enough to brown the crust. Ovens vary so keep your eye on it. You can also brush milk on the top instead of the egg wash - your choice.

Step 17

IF YOU OPT FOR A HOMEMADE CRUST, DO THIS: Mix all dough ingredients together, EXCEPT THE WATER, with a pastry cutter or your hands. Work the mixture until it becomes crumbly. Once it’s crumbly, add about 2 tablespoons of ICE COLD water. One final mix with your hands and this will now be a ball of dough. Wrap in plastic wrap and stick in freezer for 15 minutes. Roll the dough ONTO THE PLASTIC you wrapped it in. Roll into an oval so it fits a 9x13 baking dish. Flip the dough onto the top of the pie. Folder the edges over – nothing fancy, don’t fuss too much. My video shows all this very well. Once the homemade crust is on top of the pie this will cook in a pre-heated oven at 400 degrees for 30-40 minutes until crust is golden brown. Again, ovens vary so keep an eye on it.

Step 18

You can eat this on its own or serve it over basmati rice which is what I do.