If you’re reading this in England, you will know that we have been having some seriously horridious weather recently. This weekend I defrosted my Aberdeen Angus stewing steak from the Dunwood Farm meat box, and set out to make the ultimate rainy weather recipe – steak pie.
There are lots of versions of steak pie that you can make – steak and onion, steak and ale, steak and kidney etc. – but the most important thing is to have really good stewing steak (shin will also work wonderfully well) and a good stock or liquid alternative. I like plenty of vegetables in my pie, so I opted for a steak and onion variation, with carrots for sweetness and mushroom for flavour.
You will need:
- 900g-1kg diced stewing steak
- 400ml beef stock
- Two onions
- Two carrots
- 200g mushrooms
- Salt and pepper
- One roll of shortcrust pastry
- One egg, beaten
Coat your diced stewing steak in seasoned flour, then brown in a pan. Set aside, and brown your chopped onions, diced carrots and sliced mushrooms in the pan for a few minutes. Add the meat back in and add the hot beef stock, bringing it to the boil and letting simmer. I added a touch of Worcestershire sauce to my stew, but it didn’t need anything else in terms of seasoning. Simmer for two hours to get the perfect melt-in-your-mouth texture.
When your two hours are coming up, preheat the oven to 190C. Tip the stew into a pie dish – now comes the fun part! Lay the sheet of shortcrust pastry over the top and trim any excess from the sides, using it to decorate. Don’t forget to make a slash in the centre to let steam escape. Brush the pastry all over with beaten egg, and bake your pie in the oven for 1-1.5 hours.
What you will have is an aromatic, comforting pie with a rich, melt-in-your-mouth beef that falls apart at the touch of a fork. At least that’s what you get with superb quality beef such as Dunwoof Farm’s. I was really impressed with the quality of their stewing steak, and this was apparent as there was barely any seasoning added to the recipe. I served the pie with mashed potato topped with grated cheddar and a touch of nutmeg, and petit pois. Delicous!