Steak Pie
Ingredients
Pie Filling:
- 1 tbsp olive oil
- 1 large brown onion peeled and chopped
- 500 g beef chopped into bite-sized chunks
- 1 tbsp plain (all-purpose) flour
- ¼ tsp salt
- ¼ tsp black pepper
- 600 ml hot beef stock
- 2 large potatoes peeled and chopped
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
Also:
- 1 egg lightly whisked
- 2 x 320 g packs of ready-rolled shortcrust pastry
Method
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Preheat the oven to 150C.
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Heat the oil in an oven-proof casserole dish and add in the onions. Cook on a medium-low heat for 5 minutes.
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Place the beef in a bowl and mix it with the flour, salt, and pepper.
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Place it in the pan with the onions and cook on medium for about 5 minutes – until the meat is sealed and slightly browned all over. Give it a stir every so often so the meat doesn’t stick.
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Add the beef stock and half of the potatoes.
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Add in the Worcestershire sauce and salt and pepper and stir everything together.
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Bring to the boil, put a lid on the pan and place in the oven for 1 hour.
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After an hour take out of the oven, give it a stir and add the rest of the potatoes. Add a splash of hot stock or boiled water if the meat is starting to look too dry. Put back in the oven and cook for an hour.
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Take out of the oven and turn the oven up to 200C. Remove the lid and give everything a gentle stir. Leave to cool slightly for 5 minutes before assembling the pie.
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Take a 25cm diameter circular pie dish, brush the rim of the dish with a little of the whisked egg.
- Line the dish with pastry, so it overhangs the edge of the dish slightly.
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Spoon the pie mix into the dish and top the pie with pastry.
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Crimp the edges of the pastry by pinching it all the way round.
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Cut off any excess pastry and brush the top of the pie all over with the egg wash.
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Use a knife to pierce a couple of holes in the centre of the pie – this is to allow any steam to escape.
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Place the pie in the oven for 25-35 minutes until golden brown.
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Serve with mashed potato green veg and carrots.
