Steak Pie

Ingredients

• • 500g beef, (chuck or braising steak) diced
  • 100g carrot, diced
  • 200g mushrooms, sliced
  • 2 celery sticks, diced
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp oil or beef dripping
  • 1 tbsp flour, (for thickening)
  • 300ml beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp thyme, (fresh or dried)
  • Salt & pepper
  • 550g shortcrust pastry
  • 1 egg, (for egg wash)

Instructions

• Brown the beef

  1. Heat oil in a heavy pot.
  2. Season beef with salt and pepper.
  3. Brown in batches until well coloured. Set aside.

• Cook the veg

  1. In the same pot, add onion, celery, and carrot. Cook 5–7 mins until soft.
  2. Add garlic and cook 1 minute.
  3. Add mushrooms and cook until they release moisture.

• Build the pie filling

  1. Return beef to the pot.
  2. Sprinkle over the flour and stir for 1–2 mins.
  3. Add beef stock gradually, stirring to avoid lumps.
  4. Add Worcestershire sauce and thyme.
  5. Bring to a simmer, then reduce heat.
  6. Cover and cook 1.5–2 hours until beef is tender and sauce thickened. If it’s too thin, simmer uncovered at the end. If too thick, add a splash more stock or water.

• Prepare the pie

  1. Let the filling cool completely (important to prevent soggy pastry).
  2. Roll about 2/3 of the pastry to about 3mm thick and line the base of the pie dish.
  3. A filling to the pastry lined pie dish.
  4. Top with the remaining 1/3 of pastry.
  5. Crimp edges and cut a small steam hole.
  6. Brush with beaten egg.

• Bake

  1. Bake at 200°C (180°C fan) for 30-40 minutes until golden and crisp.