Homemade Steak Pie

Serves 6-8
1.8 kg Diced shoulder steak or similar
6 good quality link sausages cut in to chunks
1 onion finely diced
2 carrots grated
2 cloves garlic crushed
1 tbsp Plain flour
1 tsp tomato paste
2 tbsp vegetable oil
1 tbsp brown sauce
1 tsp Worcestershire sauce
Splash Tabasco
1 bay leaf
400ml Guiness or heavy
Approx 1.3 ltr Beef stock
Salt to taste
Good pinch ground white pepper
Puff pastry
1 egg yolk mixed with a splash of milk
In a large heavy based pot heat some of the oil until very hot then add the meat and brown it, you may need to do this in batches depending on the size of your pot, remove the meat, add a little more oil then add the carrot, onion and garlic to the pan and fry gently for 5 minutes then add the beef back in to the pan. Stir in the flour and the tomato paste and cook for  minute, now add the Guinness or heavy, the stock, Worcestershire sauce, Tabasco, hp sauce, bay leaf and salt and pepper, bring to the boil, add the sausages, then reduce the heat, cover and simmer very gently for between 1 and a half and 2 hours until the meat is tender but not breaking up completely. You may need to add a little more water during cooking if its becoming too dry. Check the seasoning and add salt and pepper if required. Set aside to cool.
Roll the pastry out to fit the pie dish you are cooking the steak pie in, put the steak pie mix in the dish then brush the edges of the dish with a little of the egg mix and lay over the pastry pressing it down at the edges to seal it, score the pastry lightly then brush with the remaining egg mix and bake in the oven at 180’c for about 45 minutes.
Extra bit 1
Steak pie isn’t the poshest of dinners but it is possible to make today’s recipe a little bit fancier if required. One way is to make them in to individual steak pies to serve to everyone, but for this you obviously need individual pie dishes, if you happen to have some have a go as they look great. Simply follow the recipe for making your large batch of steak pie and then spoon in to your individual dishes and top in the same way with the pastry, obviously cutting it to the correct size. Once again as in the main recipe cook in the oven although it will probably take about 10 minutes

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