FoodCoop Recipes
Classic Steak Pie
This warm, comforting pie will bring people together.
Cook
180 minutes
Serves
8
Ingredients
25g Co-op unsalted butter
2 x 400g packs Co-op diced British casserole steak
1 large onion, finely chopped
2 British carrots, cut into discs
3 tbsp Co-op plain flour
150ml beef stock, made with 1 stock cube
500ml Co-op 4% golden ale
4 thyme or rosemary sprigs, or 2 tsp dried
6 rashers Co-op British smoked streaky bacon, finely chopped
2 x 250g packs Co-op closed cup mushrooms, quartered
320g sheet ready rolled puff pastry
1 Co-op British free range egg
Greens, to serve
Method
Melt 15g of the butter in a large ovenproof casserole dish and brown the beef all over in batches, about 10 mins, then remove with a slotted spoon
Cook the onion and carrot in the same pan for 8-10 mins, until golden
Return the beef and any resting juices to the pan, then sprinkle over the flour, season and stir well to coat
Pour in the beef stock and ale, then add the thyme or rosemary
Stir well, bring to the boil and simmer gently for around 10 mins
Preheat the oven to 170°C/fan 150°C/Gas 3
Melt the remaining butter in a large frying pan and cook the bacon until crisp
Remove with a slotted spoon, then cook the mushrooms for 5-6 mins on a high heat, until golden
Stir both into the beef mixture, then cook, covered, in the oven for 1½ to 2 hours, until the meat is very tender
Allow to cool slightly, discard the herb stalks (if using) and transfer to a 28cm diameter pie dish
Increase the oven temperature to 190°C/fan 170°C/Gas 5
Drape the pastry over the top, and trim the excess (use to decorate the pie)
Beat the egg, then brush all over the pastry
Make a small hole in the centre of the pie, for an air vent, and bake for 40-45 mins, until the pastry is golden
Serve the pie with greens
