|700 g g||diced beef steak diced beef steak|
|30 g g||flour flour|
|1 tbsp tbsp||rapeseed oil rapeseed oil|
|200 ml ml||beef stock beef stock|
|2 tbsp tbsp|| parsley
(very finely chopped)
|375 g g||ready rolled puff pastry ready rolled puff pastry|
|1 bottles bottle||india pale ale india pale ale|
|black pepper black pepper|
Traditional steak pie
This golden steak pie is packed with slow-cooked beef and tender vegetables, and makes a hearty Sunday lunch or the centrepiece of a Hogmanay meal. Serve with two portions of your favourite vegetables.
- Put the beef into a plastic bag and add the flour and a little seasoning. Toss together until the cubes are evenly coated.
- Place a large casserole dish on the hob over a medium heat. Add the oil to heat up, then add a portion of the beef to the pan to brown. Remove with a slotted spoon and set aside, repeating the process until all the beef has browned.
- Add the onion to the casserole dish. Stir thoroughly to coat in the oil and beef juices and allow to cook for a couple of minutes.
- Return the beef to the pan and stir to combine.
- Mix the beer through the stock, then pour into the pan and stir well. Increase the heat and bring the mixture up to the boil.
- Once boiling, put the lid on the pan, turn down the heat to low and either simmer slowly on the hob or place in an oven preheated to 200°C/180°C fan/gas mark 6. Cook for 2 hours 30 minutes, or until the meat is tender and falls apart easily.
- Once cooked, remove the meat from the oven and taste, adjusting seasoning if required. Allow to cool completely, then leave to chill in the fridge until needed.
- When ready to cook, preheat the oven to 220°C/200°C fan/gas mark 7.
- Stir the parsley through the cooled pie filling, then spoon into a large pie dish. Cut the pastry to size to cover the pie and lie it on top of the filling. Brush with a beaten egg, sealing the edges around the outside of the dish.
- Use any scraps of remaining pastry to decorate the top of the pie, brushing again with beaten egg.
- Bake for 30-35 minutes, until cooked through and the pastry is puffy and golden brown. Serve with steamed vegetables and creamy mashed potato.