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Recipe: Steak Pie for New Year

Ingredients
  

  • 1 kg Strathvale Farm Scotch Beef Lean Diced Steak
  • One bottle of Heatherwood Bright Lights American IPA
  • 4 sticks celery diced 5mm
  • 2 large carrots diced 5mm
  • 1 leek diced 5mm
  • 1 large onions diced 5mm
  • 3 cloves of garlic sliced
  • Meat stock
  • Few sprigs of Thyme
  • 2 bay leaves
  • 2 tbsp seasoned flour
  • Good pinch of cumin and coriander
  • Puff pastry block

Instructions
 

  • PIE MIX
  • Ideally make the filling a couple of days ahead
  • Put diced beef into bowl and give it a light coating of seasoned flour
  • In a hot pan seal and colour the beef
  • Take the beef out and put in a dish. Add all diced vegetables and sliced garlic to the hot pan. Add a good glug of olive oil and a tablespoon of butter. Turn the heat down and sweat vegetables off
  • Add a good pinch of cumin, coriander, thyme and the bay leaves, then add the meat back to the pan.
  • Add equal parts beer and meat stock – enough liquid that all meat and vegetables are covered
  • Put a lid on the pan, reduce the heat down, and simmer until meat is tender (roughly 1 hour 40 minutes)
  • Alternatively, pop in a covered oven dish at 160*, and simmer for 1 hour 40 minutes
  • If the gravy is still feeling a little thin, drain into a pan and reduce
  • If need be, can thicken slightly with a mixture of soft butter and flour. Add a little at a time and whisk through
  • Let mix cool, cover, and put in refrigerate for a couple of days
  • ASSEMBLY AND COOKING
  • Wash pie dish with a beaten egg
  • Pop mix into a pie dish and bring to room temperature
  • Take out your pastry and score very lightly
  • Place across the pie dish, crimp, and egg wash the top
  • Bake in a medium to hot oven (210*) till pastry crisp and heated right though
  • Serve hot with vegetables and tatties.