|Prep time||30 minutes|
|Cooking time||3 hours|
My grandmother says that when she was younger, steak pie was the recipe used for any special occasion. New year's day, weddings, and so on. This is the recipe I use for a large steak pie that's suitable for up to eight people. It's got a layer of cheese under the crust – I don't remember where I picked that idea up from but it's great.
You can add a pastry crust as well as a lid if you're a pie purist.
- 25 ⨉ 30cm pie dish, 4–5cm deep
- 1000g beef steak (skirt, flatiron, or rump)
- 50g butter
- 3 red onions
- 3 sprigs thyme
- 3 fresh bay leaves
- 500g chestnut mushrooms
- 2 tbsp tomato purée
- 3 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 500ml stout
- 3 tbsp plain flour
- 500ml beef stock
- 1 egg
- 500 g blocks ready-made puff pastry
- 150g mature cheddar cheese
- Peel and finely chop the onions. pick the leaves from the thyme, and clean and slice the mushrooms.
- Place a large pan over a medium-high heat and add the butter. When sizzling, add the onions, thyme, and bay leaves. Cook for around 15 minutes until soft and starting to brown.
- Slice the steak into 2–3cm chunks and add to the pan. Stir for a minute, then add the mushrooms, tomato purée, vinegar, stock, stout, and flour. Season well.
- Bring to the boil, then reduce the heat and simmer for about 90 minutes, stirring occasionally until the sauce has thickened and the meat is tender.
- Preheat the oven to 180℃ (fan 160℃). Roll out the pastry on a lightly floured surface into a sheet suitable for covering the pie dish. Pour the stock into the pan, then slice the cheese and place on top.
- Lay the pastry on top of the filled pie disk, and trim any excess. Beat the egg and brush the top of the pie; bake for 45-50 minutes, until the pastry is golden brown.