This traditional steak pie recipe from Baking Mad, which uses tasty shortcrust pastry is perfect for those winter night's in, or as an alternative to your weekly Sunday roast. We've included the instructions on how to make your pastry too, but if you're tight for time, ready-made shortcrust pastry will work just as well.
Serves: 8 | Bakes: 40 mins | Prep time: 2 hours
You will need
2 tbsp vegetable oil
1kg braising steak
1 pinch salt
1 pinch pepper
1 onion(s) (large, coarsely chopped)
2 garlic clove(s) (roughly crushed)
2 tbsp plain white flour
1 tbsp Worcestershire sauce
2 tbsp tomato purée
1 tsp dried mixed herbs
250g mushrooms (sliced)
2 large carrots (sliced in 5mm circles)
500ml red wine or beef stock
For the pastry:
75g butter (unsalted) (cold)
300g plain White Flour
Pinch Salt
75g Lard
5 tbsp warm water
Method
- Preheat your oven to 160°C (140°fan / gas 2) You will need a rectangular pie dish length about 26cm
- First make the filling. In a flameproof casserole heat 1 tbsp. Oil until very hot, then brown the beef well on all sides in batches, adding more oil if you need it. Remove the beef from the pan and reduce the heat a little, add a touch more oil and soften the onion for 2-3 minutes, adding the garlic and then the carrots and mushrooms. Fry for about 5 minutes to allow the vegetables to soften but not brown too much.
- Return the beef to the pan, add the flour and some salt and pepper. Give everything a good stir, it wont look very appetising at this point but don't worry.
- Mix together your stock or wine, herbs, tomato puree and Worcestershire sauce in a jug. Pour this all over the meat and vegetables and stir again, the meat should just be covered, but if its not add a little more liquid to do so.
- Bring the casserole up to a boil, then cover and place in your preheated oven for 1 ½ hours until the meat is tender and the gravy thickened.
- While the casserole cooks make your pastry. Rub together the flour and the fats until they are like breadcrumbs, and then bind the pastry together with the water using your hands. Wrap the pastry in cling film and then rest in the fridge for about an hour.
- When the casserole is cooked and the meat is tender, remove from the oven and allow to cool.
- Preheat your oven to 190°C (170°C / Gas 5)
- Divide your pastry into 2/3 and 1/3. Use the larger section to line your pie dish, leaving the edges draped over the edges. Fill with the cooled casserole. Roll out the second piece of pastry. Moisten the rim of the pastry in the pie dish with water using your fingers. Drape the pastry lid over the top and stick down. Trim the edges and check they are sealed.
- Make some decorations using leftover pastry and prick some holes for the steam to escape. You can chill the pie until you are ready to cook it. When you are ready to cook, brush the pastry with milk.
- Bake in your preheated oven for 30-40 minutes. Serve straight away.