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Rich and Meaty Steak Pie

Recipe

This steak pie makes the perfect winter pick me up dinner.

Serves: 4 people   |   Prep time: 45 minutes   |   Cooking time: 120 minutes

British   |   Main

  

Ingredients

  • 4-6 tbsp Cooking oil
  • 1 Pack of ready rolled puff pastry
  • 700g Ashfields British Diced Beef
  • 1 Extra Large Onion
  • 2 tsp Fresh Thyme Leaves
  • 3 Cloves Garlic, Chopped
  • 1 tbsp Tomato Puree
  • 1 Beef Stock Cube
  • 400ml Water
  • 60g Butter
  • 40g Plain flour (roughly 2 tbsp)
  • 2 tsp Worcester sauce (optional but excellent)
  • 250g Four Seasons Mixed Veg
  • 1 Egg yolk mixed with a splash of cold water

  

Method

  1. Heat a non-stick pan or deep bottomed pan over a medium/high heat, drizzle in 2 tbsp of oil.
  2. When the pan is hot tip in the beef, season well with salt and pepper and cook until nicely browned all over, stir every now and then to avoid the beef catching (if the pan is overcrowded just cook in two batches). Add a little more oil if needed. Remove the beef from the pan and set aside.
  3. Slice the onion and set aside. Give your pan a wipe out if there are any burnt bits, place your pan back on over a med low heat, drizzle in 2 tbsp of oil, add the onion and cook gently for around 10 minutes, season well with salt and pepper. Stir occasionally. Add the thyme and chopped garlic. Cook for 2 mins stirring well.
  4. Boil a kettle, dissolve the beef stock cube in 500ml of boiled water. Set aside.
  5. Add the tomato puree to the pan with a drizzle of oil if needed. Cook for 2 mins. Add the butter to the pan. Once melted sprinkle in the flour, stir well and cook for 2 mins, then slowly add the beef stock to the pan with the Worcester sauce. Mix well a cook for 4 mins.
  6. Add the beef to the pan along with any juices. Season with plenty of black pepper.
  7. Cover the pan with a tight-fitting lid, place over a very low heat and cook for around 90mins, stirring occasionally to ensure the beef doesn’t burn. Alternatively, you can cook the beef in the slow cooker for 6 hours on low, or place in an oven safe pan/baking dish, cover with foil and braise in the oven at 140°C for around 90mins.
  8. The beef should be nice and tender when it’s done.
  9. When the beef is cooked, stir in the four seasons mixed veg. Mix well. This is your pie filling.
  10. Tip the filling into your favourite pie dish, once it’s cooled, cut your puff pastry to fit the pie dish, leave an overhang of at least an inch (you might need to roll the pastry to be a tiny bit wider).
  11. Brush a little of the egg mixture to the rim of the dish to help the pastry stick. Crimp the edges of the pastry and brush the top with the egg wash. If you have any left over bits of pastry and you feel a bit fancy then cut out some pastry leaves and place them on top.
  12. Chill the pie in the fridge for half an hour while you pre heat your oven to 180°C.
  13. Place the pie in the oven and bake for around 40 mins or until the pastry is golden brown.
  14. Serve with buttery mash and a big pile of seasonal greens plus a jug of extra gravy.