A classic steak pie for those lazy Sundays.
500g diced steak
2 onions, diced
2 garlic cloves, roughly chopped
4 medium carrots
3 tbsp flour
A few sprigs of thyme
A few parsley stalks
The peel from half an orange
2 bay leaves
500ml beef stock
A handful of chopped parsley
1 puff pastry sheet
1 shortcrust pastry sheet
1 tbsp milk
- Season the flour with salt & pepper then toss the beef to coat it in flour.
- Heat some vegetable oil in a large saucepan on a medium heat & fry the beef in batches to brown all over.
- Next fry the onions until soft. Peel & cut the turnip & carrots into 1.5 inch chunks, then add to the onions along with the garlic and the browned beef. Mix well then pour in the beef stock.
- Tie the thyme, parsley stalks & orange peel together with string and add to the stew along with the bay leaves, 1 tsp of salt & ½ tsp black pepper. Bring to the boil, lower the heat and cook gently covered with a lid for around 3 hours until the meat is tender & falling apart.
- Once cooked, stir in the parsley, remove the bay leaves & herbs and check the seasoning. Allow to cool completely before assembling the pie.
- Once your filling has cooled, line a pie dish first with the shortcrust pastry, followed by the filling, then stop with the puff pastry sheet. Crimp the edges together then mix the egg & milk together & brush the top of the pie all over with the egg wash. Use a knife to cut a few small steam holes in the top, then refrigerate until ready to bake.
- Pre-heat the oven to 220ºc then place a baking sheet in the oven to heat up for 15 minutes. Place the pie into the oven on top of the hot baking sheet and bake for around 40 minutes.
N.B. This recipe was made using a 20x25cm pie dish.