How to: Steak and Mushroom Pie

With Autumn setting in with its freezing wind, rain and dark nights we’re kicking off our new “How to” series with a recipe for those cold Autumn nights – a classic steak pie. Follow Alex’s recipe and you’ll be left with a delicious, typically Northern, heart and stomach warming dish.

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Feeds: 6

Prep time: 30 mins

Cook time: 2 hours

Equipment needed: 1 deep frying pan, 1 casserole dish

Meat:
900g diced beef (normally comes in 450g packs, £3.70 each)
240g Smoked bacon lardons (£2.40)

Veg:
4 Large Carrots, roughly chopped (1kg for 60p)
2 large red onions diced: red onions provide a sweetness that white don’t (3 for 80p)
300g chestnut mushrooms (90p)

Herbs and spices:
3 good beef stock cubes, cheaper ones are a nightmare to crumble and are more salt than anything else so it’s worth investing in a brand like oxo (12 pack for £1.25)
Dried Parsley
Dried Thyme
Smoked Paprika

The pie:
1 roll of defrosted Jus roll Puff Pastry (£1.55)
1 bottle of port (£7)
4Tbs plain flour (1.5kg 55p)

Pre heat your oven to 160°c or gas mark 3.

  1. Add 1 tbsp of oil to the casserole dish and then put in the oven to warm.

You begin by browning the beef in the pan until it starts to crisp slightly.
It’s a lot quicker to just fry it up in batches, but if like me you’re inherently lazy, you can just throw it all in the pan and leave it a little.

Once browned set it aside in the cassarole dish to keep warm.


2. Next you add the onions and carrots to the pan you sealed the beef in, it’s important to make sure you use the same pan throughout so the flavours all combine.

Fry on a low heat until the onions begin to go translucent, you then add 2 tsp of smoked paprika,  1 tsp of both the rosemary and thyme and 4 tbsp of plain flour.

Make sure to keep stirring until the flour in evenly distributed and turns golden.


3. Once the herbs are mixed in you add 200ml of port, and crumble 2 of the stock cubes into 400ml of boiling water and add to the pan.

Once the stew reaches boiling point, lower the heat to a simmer and add 2 tsp of sugar and salt and pepper to taste.

Add the stew to the beef in the oven, stir well and then leave in the oven, covered, for 1 hr 30 – 2 hours. Adding the third stock cube with 200ml of boiling water half way through, as the mix will reduce down as it cooks.

This waiting time is essential to ensure that the beef becomes soft and tender.


4. Once the stew has cooked, quarter the mushrooms start to fry them in the pan and add the bacon about 5 minutes in.

Sizzle until golden brown, and then slice the garlic cloves before adding to the pan.

It’s important not to allow the garlic to burn otherwise it will take on a bitter taste, so be sure to remove the pan from the heat a minute after it is added.

Stir the bacon and mushrooms into the pie mix and then allow the filling to cool on the side for 10 minutes, whilst turning the oven up to 200° or gas mark 5.


5. You will see some recipes insisting that the pie must cool fully and be chilled for 24 hours, however this is only required if you are using a pie base. Since we are using a casserole dish, you only need it to cool enough to allow you to put the pastry on top without burning yourself.

The pastry should be a relatively straight forward addition. “Jus’ roll” pretty much does what it says on the tin, you then simply place it on top, score it lightly with a sharp knife and then place in the oven.


Then simply slice up and serve.

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