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Steak pie – Recipe and cooking

There are not many things better than a classic homemade steak pie. This one uses shop-bought puff pastry – there’s rarely any reason to make this yourself. Ready-made pastry can be kept in the freezer, which is super handy.


INGREDIENTS

  • 2 lbs. stewing steak, cut into cubes
  • 2.5 Tbs. seasoned flour
  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1 tbsp parsley, chopped
  • 1 tbsp thyme, chopped
  • Salt and freshly ground black pepper
  • 2 cups hot beef stock
  • 8 oz. puff pastry, ready-made
  • 1 egg, beaten

INSTRUCTIONS

  1. Dust the cubed steak with the seasoned flour. You can do this in a zip-lock bag or simply turn it over in a big bowl.
  2. Heat the oil in a large heavy-bottomed pan and fry the meat, remembering not to shake the pan or to stir the meat until it has browned on that side.
  3. Once the meat has browned on all sides, add the sliced onions, herbs, salt, freshly ground black pepper and the stock and bring to the boil.
  4. Reduce the heat and simmer gently for an hour and a half until the meat is tender.
  5. Preheat the oven to 375º F.
  6. Transfer the filling mixture to an ovenproof dish.
  7. Cut a piece of pastry and roll it out to fit across the top of the dish pressing the edges together to seal.
  8. Make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with beaten egg.
  9. Transfer to the oven and cook until the pastry is golden and crisp – which should take about 40 minutes.

  • Gary MacLean

    Scots in New England Honorary Board Member Gary Maclean is a multi-award-winning chef who is a favorite presenter at the NH Highland Games. He is a senior lecturer at the City of Glasgow College and a MasterChef: Professionals champion in 2016. He is Scotland’s first National Chef and the author of Kitchen Essentials: The Joy of Home Cooking. He lives in Glasgow with his beautiful family.

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