Slow-Cooked Steak Pie

 

Ingredient:

  Pie Filling:

• 1 tbsp olive oil
• 1 large brown onion, peeled and chopped
• 500 g (1.1 lbs) braising beef, cut into bite-sized chunks
• 1 tbsp plain (all-purpose) flour
• ¼ tsp salt
• ¼ tsp black pepper
• 600 ml (2.5 cups) hot beef stock (made with 2 stock cubes dissolved in water)
• 2 large potatoes, peeled and chopped (about 300g/10.5oz each)
• 1 tsp Worcestershire sauce
• ½ tsp salt
• ½ tsp black pepper

   Also:

• 1 egg, lightly whisked
• 2 x 320 g (2 x 11 oz) packs of ready-rolled shortcrust pastry

Instructions:

1. Prepare the Filling:

   • Preheat the oven to 150°C/300°F (fan).
   • Heat olive oil in an oven-proof casserole dish over medium-low heat. Add chopped onions and cook for 5 minutes until softened.

2. Cook the Beef:

   • In a bowl, coat the beef with flour, salt, and black pepper.
   • Add the beef to the pan with onions and cook over medium heat for about 5 minutes until the meat is sealed and lightly browned, stirring occasionally.

3. Add Stock and Potatoes:

   • Pour in hot beef stock and add half of the chopped potatoes.
   • Stir in Worcestershire sauce, salt, and black pepper. Bring to a boil.
   • Cover with a lid and transfer the casserole dish to the preheated oven. Cook for 1 hour.

4. Continue Cooking:

   • After 1 hour, remove from the oven and stir in the remaining potatoes. Add a splash of hot stock or boiled water if needed to prevent drying out.
   • Return to the oven and cook for another hour, until the beef is tender and the potatoes are cooked through.

5. Prepare the Pie:

   • Remove from the oven and increase the temperature to 200°C/400°F (fan).
   • Allow the filling to cool slightly for 5 minutes.
   • Brush the rim of a 25cm diameter circular pie dish with whisked egg.
   • Line the pie dish with one pack of ready-rolled shortcrust pastry, allowing it to overhang slightly.

6. Assemble and Bake:

   • Spoon the cooled pie filling into the pastry-lined dish.
   • Cover the pie with the second pack of pastry.
   • Crimp the edges of the pastry to seal, trimming off any excess.
   • Brush the top of the pie all over with the remaining whisked egg.
   • Use excess pastry to create decorative leaves if desired, brushing them with egg wash as well.
   • Use a knife to make a few small slits in the center of the pie to allow steam to escape.

7. Bake the Pie:

   • Place the pie in the oven and bake for 25-35 minutes, until the pastry is golden brown and cooked through.

8. Serve:

   • Serve the pie hot with mashed potatoes and green vegetables or carrots.

Notes:

• This hearty pie serves well with traditional sides and can be reheated if prepared in advance.
• Ensure the pastry is well-sealed to prevent leaks during baking. Adjust baking time based on your oven's performance for optimal pastry texture.