Recipes

Helen’s Home Cooking Video and Recipe for Steak Pie

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

Categories: Recipes

2 replies »

  1. just to add a variation to the theme –
    I add some red wine to the olive oil (same amount of each) , and some chopped carrot, celery and a diced potato to the onion . Toss them well before adding the meat. No cumin as I hate it – Bisto OK but no cornflour.

    I use milk as Helen suggests instead of egg but prick the pastry cover all over with a fork for small holes rather than just the one Helen uses. Placing a thin (well rolled out) pastry layer below the meat and veg mixture is nice too for a lovely soggy base that most people like.

    I serve with boiled potatoes/carrots/peas/string beans – simple veg as the steak pie is full of flavour

    Like

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