Steak and Red Wine Pie


1. Set your oven to 160c (or 140c for fan assisted ovens, or gas 3). Heat oil in a large non-stick pan and toss the diced beef in seasoned flour before adding to the pan. Fry the meat until browned all over. 

2. Remove browned beef and add to your casserole dish. In the same pan, add your shallots and fry until browned. Remove the shallots and add your mushrooms until slightly coloured. Add shallots to the casserole dish and layer mushrooms on top.

3. In your now empty frying pan add the glass of red wine and bubble up to catch any sticky bits which are bursting with flavour. You can then add this into the casserole dish along with garlic, beef stock and rosemary sprigs to the casserole dish.

4. Add a lid with a sheet of foil underneath to seal and cook for 2.5 hours. Remove and tip into a large pie dish and turn the oven up to 190c (170c for fan assisted ovens) while you make your pastry.

5. To make the pastry simple mix all the ingredients and slowly add enough cold water to form a dough (around 125-175ml). Roll into a ball, cover and chill for 20 mins.

6. Once chilled, roll the pastry out to half a centimetre thick. Brush the edge of the pie with a little beaten egg then cover with the pastry. Get creative and use the off-cuts to decorate if you wish before brushing the surface all over with the remaining egg.

7. Make a small hole in the pastry for steam to escape and bake the pie for 30-35 mins, until the top of the pastry is golden and crisp. Serves 4.           

What you'll need

Braising or stewing steak (750g, cut into chunks)
Plain flour (2 tbsp)
Oil for frying
Small shallots (300g, peeled & halved)
Button mushrooms (300g)
Red wine (1 glass)
Crushed garlic ( 1 clove, crushed)
Rosemary (1 sprig)
Olive oil
Beef stock (300ml)

For the crust:
Self-raising flour (250g)
Shredded suet (150g)
Baking powder (1/2 tsp)
Dried mustard powder (1 pinch)
Salt (1/2 tsp)
Egg to glaze (1, beaten)

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