steak pie?

freyasmum

Hi Bellie,

What I would do is coat my meat in a small amount of flour and brown it in a pan. Once that's done I'd put a bit of water and seasoning in and let it cook away quite happily.

When it comes to assembling, I'd put the meat in an oven proof dish and roll out the pastry and place it on top.

Hope that helps a bit

recovering_spendaholic

I make mine like this:

cube the steak (if not already in cubes IYKWIM) and then fry in a little bit of oil in a shallow pan until nice and brown. Chuck in a casserole dish and then put a chopped onion and a couple of chopped carrots OR some chopped mushrooms into the same pan you used for the steak and fry gently - all the lovely crusty bits of meat will adhere to the veg - for about 5 minutes. Sprinkle with about 2 - 3 tbs flour and chuck that into the casserole dish too. Make up about 700mls of stock with cubes and pour that over and add a pinch or two of dried herbs (I use thyme) and some salt and pepper. cover and stick in the oven at 170 - 180 for about 2 hours and then remove from oven. Now, I like pastry on the top and bottom of a pie but most people just put a crust on the top. So find a nice fairly shallow pie dish and line it with some of the rolled out pastry. Put on the filling mix and top with the rest of the pastry. Crimp the edges by pressing a fork onto the edges to stick it together and then bake at 200 for 30 minutes ish. If you only want a top crust do as above but don't line the pie dish first. Hope this helps.

donny-gal

Or cook the steak in the slow cooker first.
DG

Stephen_Leak

A bit involved, but the best one I've got. You could omit the mushrooms and swap the beer for water and an OXO cube, I suppose.

BEEF & MUSHROOM PIE

Serves 2

INGREDIENTS

250g of stewing beef
½ an onion
1 tablespoon of sunflower oil
½ a tablespoon of flour
150ml (¼ of a pint) of beer
Salt & ground pepper to taste
8 button mushrooms
1 tablespoon of parsley or mixed herbs
1 egg
450g packet of frozen ready rolled shortcrust pastry

DEFROSTING

Defrost the frozen pastry according to the instructions on the packet.

METHOD

Chop the beef into 2 cm (1 inch) cubes. Peel the onion and chop it into tiny pieces.

Put the oil in a saucepan on a moderate heat. Fry the beef and onion for about 5 minutes until the meat is brown with no pink bits. Stir frequently to stop it sticking. Add the flour and beer, and stir. Season with the salt & pepper.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on and cook very gently for 2 hours. Check the beer level from time to time and top it up if it starts to dry out*.

Wipe the mushrooms clean. Cut the ends off the stalks. Add the mushrooms and herbs to the pan. Mix and pour into a pie dish.

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

Unroll the pastry. Moisten the rim of the pie dish with some of the egg. Cut off a strip of pastry and place it around the moistened rim of the pie dish. Moisten the top of the strip of pastry with some more of the egg. Cover the dish with the pastry, pressing the edges down firmly. Trim the edges and make a hole in the centre. Brush the pastry with the remainder of the egg, so that it comes out of the oven shiny.

Cook in a preheated oven at 200°C, 400°F, gas mark 6 for 30 minutes.

* This means that you can’t drink any left-over beer for 2 hours. :sad:

ubamother

my method is similar to recovering spendaholic's. After frying off the beef, I add a splash of balsamic vinegar or wine vinegar. My family loooove gravy, and the pastry can absorb quite a lot, so I keep some of the liquid back in a jug and make some separate gravy - helps keep the pastry crisper if you like that too. i do this for shepherds' pie and mince and dumplings as well as the potato/dumplings can absorb a fair bit of the moisture too

Bellie_2

Thanks guys, will have a bash a it tomorrow. Fingers crossed.

Smiley_Mum

Tried the recipe above minus the peas, but put Sweetheart Stout in one version and Guiness in another and without a doubt, the Sweetheart Stout one was the better of the two. The kids loved it, great with a round of puff pastry on the top and plenty buttery potatoes.

Lady_Aitch

Has anyone got a copy of Sainsburys magazine with a recipe for steak pie made with a designer ale. I think it was Oct, Nov or Dec 2008. Just cleared out all my old mags in a frantic tidy up and now I need the recipe!!!:mad:

tryingtobegood

Have a look on the Sainsburys website . They have a recipe section. It may be in there.
HTH

Buddingblonde

I am a veggie but I thought that I would have a go at making a steak pie for OH (possibly for a meal over a few days if it works out ok)

I have bought stewing steak so will:

Flour it (I am sure my mum used to add salt, pepper and a little mustard powder to the flour for the meat)
Fry it to seal it with onions, mushrooms
Add stock and cook it slowly on the hob for an hour or so until the meat is cooked.

I have bought puff pastry (as OH prefers this to shortcrust) and this is where I am falling down - he wants a top and bottom pastry pie. If I make the bottom of the pie with raw pastry will it just go soggy. Does it need blind baking (you can tell I am a novice with this)?

Also if it makes more than one pies worth do I freeze it from raw or cooked? Do I make up the pie or freeze the cooked meat?

Opinions greatly appreciated.

Ax

PS I have some beef sausages to use up - could I add these to the pie or would this be too much?