Steak Pie
Steak Pie
rough puff lid, 2.5 hr braise, serves 5-6
Ingredients
Rough puff pastry half a batch (~250g) Filling braising beef 700g plain flour 30g vegetable oil 30g onions 300g carrots 200g tomato puree 30g worcestershire 30g dark ale 250g beef stock 400g fresh thyme 5 sprigs bay leaves 2 salt 3g black pepper 2g Egg wash egg 1
Use chuck or shin. Both become tender and flavourful after a long braise. Avoid anything labelled just “stewing beef” if you can.
The filling must be completely cold before topping with pastry. Make it the day before for the best flavour and texture.
Brown the beef properly in batches. Crowding the pan steams it rather than browning it and you lose most of the flavour.
Recipe
1. Toss the beef in the flour, salt and pepper. Heat the oil in a large ovenproof casserole over high heat. Brown the beef in batches, getting real colour on at least two sides. Remove and set aside.
2. Reduce to medium heat. Add the onions and carrots to the same pan. Cook for 5-6 minutes until softened and starting to colour.
3. Stir in the tomato puree and cook for 1-2 minutes. Pour in the ale and scrape up all the caramelised bits from the base.
4. Add the stock, Worcestershire sauce, thyme, bay leaves and the browned beef. Bring to a simmer. Cover and cook at 150°C in the oven for 2-2.5 hours until the beef is completely tender and the gravy is thick. If the gravy is still thin, uncover and simmer to reduce.
5. Remove the thyme and bay leaves. Taste and season. Cool completely, ideally overnight in the fridge.
6. Heat the oven to 200°C. Transfer the cold filling into a pie dish. Roll the rough puff pastry to 3-4mm thick.
7. Brush the rim of the dish with beaten egg. Press a thin strip of pastry around the rim. Brush the strip with egg, then lay the pastry lid on top. Press firmly around the edges to seal. Trim and crimp.
8. Brush all over with beaten egg. Score a few lines or cut a small cross in the centre. Bake for 25-35 minutes until deep golden brown and puffed. Serve immediately.