Cooked Recipe

Steak & stout pie

Make a perfect pie of tender pieces of steak, carrot, mushrooms and tomatoes simmered in stout then topped with mouthwatering, crisp short crust pastry. Serve it with fresh vegetable to warm them up deliciously when it’s cold outside

ingredients

1 lb/450g braising steak,trimmed 

2 small onions

2 carrots

2 large tomatoes 

2 tablespoon sugar

2 bay leaves salt and freshly ground

 Black pepper

2 tablespoon flour

Pint /300 ml stout

Pint  /300 ml beef stock

4 oz/100g button mushrooms

8 oz /225g prepared short crust

Pastry ,thawed if frozen beaten egg

Or milk to glaze

Preheat  the oven to gas 6,400F 200C 15mins before baking cut the beef into 1 in/25 cubes peel and thinly slice the onion and carrots. Make a small cross in the top of each tomato, then  cover with boiling water and leave for 2 mins. drain peel the tomatoes discard seed, then roughly chop the flesh and reserve.

Heat the oil in a large saucepan then fry meat in small batches, timing, until browned. remove each batch with a draining spoon and reserve .when all the meat has been browned add the onions and carrots to the pan, then cook gently for 5 mins or until softened. Return the meat to the pan ,then chopped tomatoes, sugar and bay leaves. Season sprinkle with the flour and continue cooking over a very gently simmer for 1 oz /40g short crust pastry roll out, on a lightly floured surface, a thin strip wide enough to fix the edge of  a 2 pint /1.5 liter pie dish

Spoon cooled filling into the pie dish, then roll out remaining pastry trimmings to decorates the top of the pie, then brush with the beaten egg or milk and continue to cook for further 

15 min or until the pastry is golden brown, serve hot with cooked vegetables.

How to make prepare

1,cut meat into 1 in/2.5 cm cubes, then peel and slice the onions and carrots

2,fry the meat in small batches until browned ,then drain and reserve

3,Return meat to pan add tomatoes sugar ,bay leaves, seasoning and flour

4,Continue cooking for 2mins then stir in stout and stock and bring to the boil

5,Dampen the pastry strip and press on to rim of dish spoon in the filling





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