Scrumptious Steak Pie

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!

Ingredients

  • 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

Method

  1. Lightly coat the beef in the seasoned flour.
  2. Heat 1tbsp of the oil up in a heavy based casserole dish or deep frying pan.
  3. Pop in the finely chopped onions and cook on a low heat for about 10 mins, until they’re golden brown.
  4. Take the onions out of the dish/pan and put them aside.
  5. 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.
  6. Take the steak out and pour in the red wine and brandy.  Flame off the alcohol by lighting a match over the fumes.
  7. 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.
  8. 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!
  9. Transfer the steak mixture into an ovenproof dish and leave to cool.
  10. Pre-heat the oven to 170C.
  11. When cooled, roll the pastry to the required shape and pop on top.
  12. Egg wash the top of the pastry.
  13. Put into the oven and cook for 45 minutes.

Domestic Princess tips:

  1. 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.
  2. When frying the steak, be careful not to over-crowd the pan; fry in batches.
  3. Don’t be tempted to put the pastry on your hot pie filling, as you’ll end up with a melted lid!
  4. If you don’t want to have alcohol in the pie, you can substitute it with more beef stock.
  5. To make this a steak and ale pie, replace the 1 litre liquid (stock, red wine & ale) with 600ml ale and 400ml beef stock.
  6. Use any cut of steak for this recipe.
  7. 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

xoxo

The Most Divine Chicken Pie Recipe…..EVER!

I don’t think there’s anything quite as comforting, when it comes to food, as tucking into a pie, and a homemade pie is even more sublime.  The inspiration for this chicken pie recipe comes from the Domestic Goddess herself, Nigella Lawson and has become a staple and “fall back / fail-safe” recipe in my supper repertoire.  It always receives fantastic feedback; plenty of mmms and aahhhs and completely clean plates!  Nigella’s recipe calls for short-crust pastry, however, I find it works just as well with puff pastry, and whichever you choose, I can promise you won’t be disappointed.

Serves 4

500g of ready-made short-crust or puff pastry (unless you’re a purist and want to make your own)

For the filling

  • 60g unsalted butter
  • 30g plain flour
  • 2 – 3 chicken stock cubes (I prefer these ones)
  • 325ml milk
  • 325ml double cream (heavy cream)
  • 100g frozen peas
  • 100g finely diced cooked carrots (since they’re so small, they should cook in about 2-3 minutes)
  • 400g cooked shredded chicken
  • 1 egg
Method
  1. Melt the butter over a low heat, ensuring sure that you don’t let it burn.
  2. Once melted, whisk in the flour and cook for 2 – 3 minutes.
  3. In a jug, combine the milk and cream.
  4. Take the saucepan off the heat and slowly whisk in the cream and milk mixture a little drop at a time, until it’s all been incorporated.
  5. Once it’s all been whisked in, put the saucepan back onto a medium heat and continue whisking for around 5 minutes to get rid of the starch, making sure there’s no lumps and the sauce becomes lovely and thick – it should be a wonderful glossy sauce that coats the back of a spoon.  If you feel it is too thick, keep adding drops of milk to get the consistency you’re looking for.
  6. Either pop in the gel cubes for them to dissolve, or crumble in the stock cubes and carry on whisking.
  7. Turn the heat down.
  8. In a bowl, pour boiling water over the frozen peas and leave for 1 – 2 minutes.
  9. Into the savoury white sauce, add the shredded cooked chicken, the diced cooked carrots and the drained frozen peas.
  10. Combine and keep on stirring, being careful not to bash your peas, for another 5 minutes.
  11. Tip the filling mixture into a bowl and cover with cling film directly on top of the filling.
  12. Once the mixture is cooled, pour into a pie dish.
  13. Roll the pastry out to the required shape and pop on top.
  14. Whisk an egg and paint on the top of the pastry.
  15. Using the pointy bit of the knife, cut a small cross in the middle of the pie to let any air escape.
  16. Pop into a pre-heated fan oven at 170C (gas mark 5) and cook for 30 minutes, or until the pastry is golden.

Serve with some delicious creamy mash and some tasty broccoli or any other green veg that you might fancy or have in the fridge!

Domestic Princess tips:

  1. By placing the cling film directly on top of the sauce, this prevents a skin forming – great little tip for when you’re making custard too.
  2. When egg-washing the top of the pastry, use a silcone pastry brush to avoid any hairs getting stuck in the egg wash.  I’ve had mine for a few months now and love it!  Look out for my favourite and essential kitchen gadgets in the coming weeks.
  3. For a less creamy sauce, replace the cream with milk.
  4. You could use a mix of frozen vegetables instead of the carrots and peas.
  5. Always place pastry on top of cool or cold pie filling, as otherwise you’ll end up with either soggy or crisp as a board pastry.

Let me know if you make this and how it turns out.  I’d also love to know what is your fail-safe / fall back recipe?  And are pies one of your comfort foods?

With much love

The Domestic Princess

xoxo

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