Thursday, January 23, 2014

Steak Pie (Think pub food)

I spent a couple of weeks in England one summer in college, one night we went to an old English pub the place was kind of dingy and honestly if we had been in the states there is no way I would have eaten there.  Looks can be deceiving though because the food was absolutely wonderful.  I mean lick your plate good!  This dish reminds me of something that I would see on a pub menu in a quaint little town in the hills of England.  It is nice and hearty the perfect dish for a cold winter night, there aren't a whole lot of ingredients but the ones that are in this dish work very well together.  There is a nice robust flavor that makes you want to go back for more.... and hubby did.... twice, but to his defense portions 2 and 3 were much smaller than his first piece.  ;-)   

1/4 cup butter
1 onion, diced (1 tsp)
2 garlic cloves (2 tsp)
1/2 tsp salt
3 tbsp plain flour, seasoned
2 cups of diced steak pieces
2 tbsp worcestershire sauce
1 tbsp tomato puree
1 cup beef broth or stock
1/2 cup parmesean 
pie crust
1 egg, beaten
puff pastry

1. Mix the steak pieces and flour in a bowl so the meat is coated.
2. Melt the butter in a saucepan, then add the onion, salt and garlic. Cook for 1-2 mins.
3. Add the steak to the pot and cook until browned all over.
4. Stir in the worcestershire sauce, tomato puree and stock. Season with salt and pepper and reduce the heat, leave to simmer gently for 30-45 mins.
5. Roll out your shortcrust pastry and line your 8-9" pie dish.
6. Once the meat has finished simmering pour it into the middle of the shortcrust pastry and spread.
7. Top with Parm Cheese
8. Brush the edges of the shortcrust pastry with the beaten egg. Roll out the puff pastry and lay the puff pastry on top of the pie.
9. Press the edges together and cut a few holes in the top of the pie (to let out any steam). Brush the top of the pie with the beaten egg.
10. Bake the pie in the oven at 350 for 35-40 minutes.

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