Pies are extremely popular in our household….I’m not sure if it’s a case of wanting what you can’t have, since we can’t easily pop into M&S and buy one of their delicious offerings, or that we genuinely love a good pie. I’m erring on the latter since this is my second post for a pie recipe! And it doesn’t matter what season we’re in; we will always fancy a pie for our supper!
Again, either puff or shortcrust pastry will work really well in this recipe.
Serves 4 to 6, depending on how hungry or greedy you are!
- 1kg of steak, cut into approx. 5cm chunks
- Plain flour, seasoned with salt and pepper, to lightly coat the beef pieces
- 2 tbsp of olive oil
- 1 large onion, chopped finely
- 800ml of beef stock
- 100ml of brandy
- 100ml of red wine
- 500g of puff or shortcrust pastry
- 1 egg, beaten
- Lightly coat the beef in the seasoned flour.
- Heat 1tbsp of the oil up in a heavy based casserole dish or deep frying pan.
- Pop in the finely chopped onions and cook on a low heat for about 10 mins, until they’re golden brown.
- Take the onions out of the dish/pan and put them aside.
- Heat up the rest of the oil and when smoking, add in the floured steak pieces and fry the meat, stirring frequently until they are browned all over.
- Take the steak out and pour in the red wine and brandy. Flame off the alcohol by lighting a match over the fumes.
- Once the flames have died down, add the onion and steak back into the pan, pour in the beef stock and bring to the boil.
- Turn the heat down and let it gently simmer, uncovered for 1 ½ to 2 hours. Keep checking it, as you don’t want all the lovely sauce to evaporate, nor the steak mixture to stick to the pan!
- Transfer the steak mixture into an ovenproof dish and leave to cool.
- Pre-heat the oven to 170C.
- When cooled, roll the pastry to the required shape and pop on top.
- Egg wash the top of the pastry.
- Put into the oven and cook for 45 minutes.
Domestic Princess tips:
- The key to this recipe is caramelising the beef. Make sure the oil is smoking hot. If it’s not hot enough the water in the steak won’t evaporate and your steak will stew instead of caramelising.
- When frying the steak, be careful not to over-crowd the pan; fry in batches.
- Don’t be tempted to put the pastry on your hot pie filling, as you’ll end up with a melted lid!
- If you don’t want to have alcohol in the pie, you can substitute it with more beef stock.
- To make this a steak and ale pie, replace the 1 litre liquid (stock, red wine & ale) with 600ml ale and 400ml beef stock.
- Use any cut of steak for this recipe.
- If the pastry is browning too much during the cooking time in the oven, cover it with some tin foil.
So, there you have it a tasty steak pie! I normally serve mine with mashed potatoes, carrots and broccoli. Please let me know if you make this.
With much love
The Domestic Princess