Slow cooked steak pie
Recipe below! Swipe to see the filling!
Hap-pie Friday people. This pie is an excellent choice for a weekend dish, especially as the weather is still pretty cold. I made this with venison but you can just replace this with beef if you would prefer. Save and recreate!
Ingredients (4 individual or one large pie):
900g braising/stewing beef/venison
5 sprigs thyme
2 beef stock cubes
1 stick celery, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 bay leaf
2 cloves garlic, finely chopped
2tsp black garlic paste (optional or use tomato purée)
1tbsp Worcestershire sauce (optional)
150ml red wine
1 sheet or block of puff pastry
Milk for brushing
1. Put your oven to 150 degrees. Fry the onion in 1tbsp oil for 5 mins in an oven proof pan (casserole dish is best). Add the celery and carrot and fry for 5 more mins. Add the bay leaves, thyme sprigs, and garlic and fry for 2 more mins. Remove all of this from the pan and set aside.
2. Put another 1 tbsp oil in your pan. Coat the beef in the flour and a pinch of salt and pepper. Fry on all sides until brown. Add back in the onion mix your previously cooked, along with the black garlic, Worcestershire sauce, red wine, stock cubes, water. Bring to the boil, then cover with a lid and put in the oven for 4-5 hours, adding more water if needed and stirring every hour or so.
3. When it’s finished the beef should be very tender and the sauce should be thickened, if it’s not thickened enough for the inside of a pie, mix 2tsp corn flour with 2 tsp water in a jug, then slowly pour it into the pie mix whilst stirring on a hob. This should thicken it up!
4. Leave to cool for 1 hour. Put your oven to 180 degrees. When Luke warm, remove the bay and thyme, taste and season if needed. Get your pie tins and fill with the warm mixture, they should be nearly filled to the top. Brush the edges of the pie tin with milk. Cover with the puff pastry gently, then press down around the rim with a forks. With a sharp knife make a hole in the top of the pastry. Brush with milk and bake for 35 mins or until golden. Serve with mash and greens!