Monday 6 March 2017

Steak And Stout Pie

Steak And Stout Pie

Here are the complete recipe for steak and stout pie


- 2 tbsp vegetable oil, for brushing

- 12 shallots, peeled and trimmed

- 1 tsp brown sugar

- 900g chopped chuck or stewing steak

- 2 sticks of celery, chopped

- 2 carrots, chopped

- 1 tbsp plain flour

- 2 tbsp tomato purée

- 400ml stout

- 1 tsp Worcester Sauce

- 2 tsp Sarson’s Malt Vinegar, plus extra to dress

- 200ml beef stock

- 320g sheet of puff pastry

- 1 egg yolk, beaten

- Vegetable oil, for deep fat frying

- 4 parsnips, trimmed and chipped

- Sea salt and ground black pepper

- Pink peppercorns, for garnish


- In a large saucepan, heat the oil and sauté the shallots for 2 mins, before mixing in the sugar.

- Add the steak and stir, sealing on all sides, then add the celery and carrots.

- Cook, stirring, for 3 mins, then stir in the flour and tomato purée and cook for 1 min.

- Pour in the stout, Worcester Sauce, vinegar and beef stock, and bring to the boil.

- Simmer, covered, for 1 hour 30 mins, until tender.

- Allow it to cool slightly. Preheat the oven to 200C/gas 6.

- Either using one large pie dish or four single ones, cut the pastry lid/s out of the pastry sheet, then fill the dish or dishes with the steak mixture and top with the pastry.

- Brush with the beaten egg and bake for 10-15 mins on the middle shelf until puffed up and golden.

- Meanwhile, in a large saucepan, pour the vegetable oil one-third of the way up and heat to around 180C (or add a small piece of a chip and if it sizzles, the oil is ready).

- Fry the parsnips in small batches for 5-6 mins, or until golden, and then drain on a plate lined with kitchen roll. Serve, dressed in pink peppercorns and Sarson’s vinegar, with the pie.



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