This slow cooked Pinotage infused pie will leave you asking for me.
1. Filling Season the meat with the salt and freshly ground pepper. Heat the oil in a large heavy-bottom saucepan and fry the meat in batches until golden brown. Remove from the saucepan and set aside.
2. Melt the butter in the saucepan and stir-fry the onions, leeks, garlic and bay leaves until soft and fragrant.