Today is Steak Pie day, traditionally associated with New Year in Scotland, steak pie is an easy to make family favourite and because the meat is essentially cooked twice any thing from chuck beef to steak can be used. I have left the pies lidless in the photos as although I use puff pastry some will prefer to use shortcrust. I often make the stew the evening before as you should never put your pastry on hot meat, it also means all you have to do the next night is put on the pastry and cook.

Steak Pie

serves 4

• 500g beef
• 1 pkt pre rolled pastry
• 2 onions sliced
• 150g mushrooms sliced
• 500mls water
• 2 heaped tsps Bisto powder
• 1 tsp cornflour
• salt and pepper (white) to taste

1. Heat a little oil and add the onions, cook for 5mins
2. Add the beef and brown
3. Add the mushrooms and further fry for a couple on mins
4. Add the water salt and pepper and cook for 1 1/2 hours
5. Mix Bisto powder and cornflour in a cup with a little water
6. Remove stew from the heat and slowly add the Bisto mix, stirring all the time
7. Return to the heat and bring back to the boil, stirring constantly to stop sticking
8. Once bubbling remove from the heat, place into your Ashet and leave to cool
9. Once cool, wet around the edges of your Ashet and carefully place your pastry over the top. Trim off any excess pastry allowing for a little overlap
10. Cut a deep opening in the middle of your pastry to allow steam to escape
11. Crimp the edges to make a pattern
12. Egg or milk brush your pastry
13. Cook for 40 mins in the middle of your oven @180’c, 375’f, gas mark 5

Top tip: Keep any left over pastry and make into little pizza parcels for lunch the next day. 

Next week Chinese Noodles, for this you will need straight to wok noodles, prices for these can vary so shop around, or PM me directly for best value. Smoked bacon (optional), four slices should do so any leftover from Sunday breakfast is good. Carrots, onions, mushrooms, celery, spring onions, fish sauce, light soy sauce, sesame oil, stock cubes, garlic, chili flakes, lemon grass powder and ground ginger. Hopefully by now many of these bottled ingredients are already in your stock cupboard but as I always say the initial outlay seems expensive but these ingredients last for a great many meals.