I think it's pretty much a given that whenever we go to a pub for a meal out Todd will order a steak pie and I'll order the fish and chips. They invariably disappoint however . . . which says more about the type of restaurant we can afford to eat in rather than the restaurant themselves. I guess when you are used to eating really good food at home then it's not that hard to be disappointed when you go out to eat!
I don't know why so many places get this wrong . . . a good steak pie is not that hard to make. Normally Todd ends up with a huge pile of gravy . . . containing very little meat, and topped with a soggy crust.
This doesn't happen at home. This pie is so easy to make. You just take cubed beef steak and vegetables and stew it until it's fork tender in a flavourful stock. I like to use swede (rutabaga) and carrots in mine and perhaps some leeks if I have them, otherwise onion will do . . . a few mushrooms, also add another depth of flavor. You can thicken the gravy or not with some flour if you like.
I actually recommend you doing the beef the day before. That way it kind of ripens and the flavours develop even more. The next day you just put it all into a shallow casserole dish and top it with some puff pastry rounds and bake until it's all heated through and bubbling and the pastry is all puffed up and golden brown.
A vegetable on the side and some crisp chips complete the meal. I use oven chips mostly, unless I am feeling really generous . . . and really there are some lovely ones out there. The ones which use beef dripping are extraordinarily good. Just sayin! Anyways, it's a pub meal . . . at home.
*Easy Steak Pie*
Serves 6Printable Recipe
We are real pie people in this house. You could put pretty much anything between two crusts and we would love it. This is a particularly delicious steak pie. I suppose you could just stew the meat and add some frozen mixed veg if you wanted to, but I love the flavor of the swede and carrots when they have been stewed along with the steak. It's pretty yummy! (Plan ahead as it takes several hours to make)
1 1/2 pounds stewing steak, diced
1 TBS olive oil
1 clove of garlic, peeled and minced
2 carrots, peeled and cut into chunks
1/4 of a large swede (rutabaga) peeled and cut into chunks
1 onion, peeled and diced
4 ounces button mushrooms, sliced (optional)
2 TBS flour
a 1/2 cups beef stock
a pinch of thyme
salt and pepper to taste
A sheet of ready roll puff pastry1 egg yolk beaten with 1 tsp water
Mix the flour with some salt and pepper to taste and coat the pieces of meat in this mixture. Heat the olive oil in a large skillet that has a lid, and when hot, add the meat and brown it slowly on all sides. When it is nicely browned add the onions and garlic, and mushrooms if using. Cook for a few moments, and then stir in the carrots and swede. Cook and stir over medium heat until they begin to brown a bit and then add the stock and thyme. Bring to the boil, then reduce the heat, cover and allow to simmer for 1 1/2 to 2 hours, until the meat is quite tender. Remove from the heat and allow to cool.
Preheat the oven to 220*C/425*F/gas mark 7.
Spoon the meat mixture into a shallow casserole. Cut six 3 1/2 inch rounds out of the puff pastry. Place evenly on top of the meat mixture. Glaze with the egg yolk
Place on a baking tray and bake in the pre-heated oven on the middle shelf until the pie is bubbling and the pastry is golden brown, about 20 minutes. Serve hot with some nice vegetables and chips on the side.
