The best one-pot pie for caravanners

Cooking in a cast-iron camp oven has to be one of the simplest but most enjoyable experiences of adventuring in the outdoors. Recently, The Adventure Journal co-founder Jennifer Ennion headed into the countryside in Western Australia for the Mullewa Muster & Rodeo. No open fires were allowed but that didn’t deter her from whipping up an easy, budget-friendly and delicious one pot pie in the camp oven – she just did so in her vintage caravan. Here’s how you can, too.

Serves 4 (large servings)

INGREDIENTS

  • 800g blade or chuck beef steak
  • 2 medium white potatoes
  • 1/3 medium butternut pumpkin
  • 2 small white onions
  • 1 tbsp minced garlic (or a couple of cloves)
  • 250ml vegetable stock
  • 1/4 cup of plain wholemeal flour
  • 400g tin of black beans
  • 1 cup frozen peas
  • 1 cup tomato paste
  • Rice bran oil (or whatever you have at hand)
  • Two sheets of puff pastry
  • 1 egg
  • 2 tbsp ground mild paprika
  • 1 tbsp dried rosemary
  • Pepper to taste

METHOD:

1.     Place the camp oven on low heat on the stovetop and add a splash of oil.

2.     Once the oil is hot, add the onion and garlic and stir.

3.     Cut the beef into 3cm chunks and add to the camp oven. Then sprinkle the flour over the beef evenly and stir through.

4.     Once the beef is lightly browned, add the stock and stir.

5.     Peel the potatoes, chop them into 2cm irregular chunks and add to the camp oven.

6.     Peel the pumpkin and also cut into 2cm pieces and add.

7.     Sprinkle the paprika, dried rosemary and cracked pepper over the top and then stir through.

8.     Add the tomato paste, black beans (liquid drained) and peas. Place the lid on but be sure to stir the pie filling every half hour so the ingredients don’t stick to the base.

9.     After a total of three hours on low heat on the stovetop, pre-heat your caravan oven to 180 degrees Celsius (356 fahrenheit). Whisk egg in a small dish and brush it around the inside of the camp over just above where the pie filling ends. This is to ensure the pastry doesn’t stick to the dish. 

10.  Lay 2 sheets of defrosted puff pastry over the mixture, folding at sides to create crunchy chunks. Don’t stress about this being neat. You’re camping, after all. Once the pastry is down, paint the pastry evenly with the remainder of the egg.

11.  Place in the caravan oven for another hour or until the pastry is golden and crisp to touch. Once ready, the dish will be hot so allow to cool slightly before serving with tomato chutney.

(Note: This recipe is intended to be easy and cheap, with caravanners travelling in remote areas in mind. So if you don’t have the exact ingredients, swap them out with what you do have, and if you wish to use fresh herbs etc, go right ahead.)


 

 

 

 

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