Best Steak and Mushroom Pie

7 11 2010

It has come to my attention recently that pies are now trendy… don’t really know what to say about that as where I come from they have never really gone out of fashion but that is by the by.

The weather is drawing in and it is the time of year for something warming and that is exactly what this steak and mushroom pie is.

To make a pie that will feed 4-6 people you will need the following:

500g diced steak (round steak works well)

500g mushrooms (any old mushrooms will do)

2 large white onions

2 carrots

2 tomatoes

a good handful of parsley

1 clove of garlic

1 pint stout or porter

1/2 pint beef stock

500g shortcrust pastry

salt and pepper

1 tbsp worcestershire sauce

1 tbsp tabasco sauce

flour

make sure that the steak is diced into smallish cubes, if any seem too large then cut them until they seem about right, pop the cubes of steak into a bowl of seasoned flour and ensure that all of the chunks are well coated.

Heat some butter or lard in a large pan until it is just about smoking, now add the cubes of steak in batches until all of the meat is browned off.

Place the steak to one side until later, now add the diced carrots and onions to the same pan and cook until they are starting to soften.

Once the carrots and onions have softened add the diced tomatoes, chopped mushrooms and the chopped parsely to the pan along with the remainder of the flour from the bowl and all of the wet ingredients, stir together well and return the steak to the pan.

Cover the pan and leave to cook over a low heat for at least 1 1/2 hours.

Ensuring that your pastry is nice and chilled roll out enough to make the base of your pie and line your pie dish/an enamel plate with it. You will want to leave soem over hang so that you can make a good seal with the lid later on.

Place your pie dish/enamel plate into the fridge to keep the pastry cool and to prevent shrinking until you need it.

Once the filling has been cooking for 1 1/2 hours take it off of the heat and leave to one side for it to cool as you do not want to be putting the filling onto the pastry whilst it is still hot.

Brush the inside of the pie crust with beaten egg to stop it from going too soggy, now add your cooled pie filling into the pastry and make sure it is well spread and evenly filled, there is nothing worse then a big gap in your pie.

Brush some beaten egg around the top lip of the pie crust so as to form a seal and place the lid of your pie on top.

Make sure that you cut a hole for the steam to escape from during cooking, now brush the remainder of the beaten egg over the top of the pastry to give it a lovely golden colour.

Cook the pie for approximately 30 minutes in an oven that has been preheated to around 180 degrees. Once the pastry is golden brown on top the pie is ready.

Advertisements

Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: