Traditional steak pie
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 750g braising or stewing steakcut into chunks
- 2 tbsp plain flour
- oilfor frying
- 300g small shallotspeeled and halved
- 300g button mushrooms
- a glass red wine
- 1 clove garliccrushed
- 300ml beef stock
- 2 sprigs rosemary
suet crust
- 250g self-raising flour
- 150g shredded suet
- ½ tsp baking powder
- a good pinch dried mustard powder
- ½ tsp salt
- beaten eggto glaze
Nutrition: per serving
- kcal905
- fat50.3g
- carbs58.5g
- fibre6.2g
- protein49g
- salt1.8g
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Toss the beef in the seasoned flour then fry in a large non-stick frying pan in a little oil until browned all over. Scoop out the beef into a casserole then add the shallots and cook until browned. Remove the shallots from the casserole then add the mushrooms and cook until slightly coloured. Tip on top of the beef and shallots.
step 2
Add a glass of red wine to the frying pan and bubble up to catch any of the sticky bits. Tip into the beef pan.
step 3
Add the garlic, beef stock and rosemary sprigs to the beef pan. Put on a lid with a sheet of foil underneath to make a good seal.
step 4
Cook for 2½ hours. Take out and tip into a large pie dish and turn the oven up to 190C/fan 170C/gas 5.
step 5
To make the pastry, mix all the ingredients and add enough cold water to form a dough (you’ll need about 125ml-175ml). Roll into a ball, cover and chill for 20 minutes. Roll out the pastry to ½cm thick. Brush the edge of the pie dish with a little beaten egg then cover with the pastry. Use the off-cuts to decorate if you like. Brush the surface all over with more egg. Make a little hole for steam to escape. Bake the pie for 30-35 minutes or until the top of the pastry is golden and crisp.
