Emma Home-made steak pie for New Year
Growing up we always had our steak pie at Hogmanay, probably to keep us going for the long night ahead! This steak pie is from Tom Lewis of Monachyle Mhor hotel shares this recipe for s steak pie made with Scotch beef and flavoured with Heatherwood Bright Lights American IPA from Lidl.
The recipe serves 5 or a couple of extremely hungry people!
INGREDIENTS
• 1kg Strathvale Farm Scotch Beef Lean Diced Steak
• One bottle of Heatherwood Bright Lights American IPA
• 4 sticks celery, diced 5mm
• 2 large carrots, diced 5mm
• 1 leek, diced 5mm
• 1 large onions, diced 5mm
• 3 cloves of garlic sliced
• Meat stock
• Few sprigs of Thyme
• 2 bay leaves
• 2 tbsp seasoned flour
• Good pinch of cumin and coriander
• Puff pastry block
PIE MIX
Ideally make the filling a couple of days ahead
• Put diced beef into bowl and give it a light coating of seasoned flour
• In a hot pan seal and colour the beef
• Take the beef out and put in a dish. Add all diced vegetables and sliced garlic to the hot pan. Add a good glug of olive oil and a tablespoon of butter. Turn the heat down and sweat vegetables off
• Add a good pinch of cumin, coriander, thyme and the bay leaves, then add the meat back to the pan.
• Add equal parts beer and meat stock – enough liquid that all meat and vegetables are covered
• Put a lid on the pan, reduce the heat down, and simmer until meat is tender (roughly 1 hour 40 minutes)
• Alternatively, pop in a covered oven dish at 160*, and simmer for 1 hour 40 minutes
• If the gravy is still feeling a little thin, drain into a pan and reduce
• If need be, can thicken slightly with a mixture of soft butter and flour. Add a little at a time and whisk through
• Let mix cool, cover, and put in refrigerate for a couple of days
ASSEMBLY AND COOKING
• Wash pie dish with a beaten egg
• Pop mix into a pie dish and bring to room temperature
• Take out your pastry and score very lightly
• Place across the pie dish, crimp, and egg wash the top
• Bake in a medium to hot oven (210*) till pastry crisp and heated right though
• Serve hot with vegetables and tatties.
Recipe: Steak Pie for New Year
Ingredients
- 1 kg Strathvale Farm Scotch Beef Lean Diced Steak
- One bottle of Heatherwood Bright Lights American IPA
- 4 sticks celery diced 5mm
- 2 large carrots diced 5mm
- 1 leek diced 5mm
- 1 large onions diced 5mm
- 3 cloves of garlic sliced
- Meat stock
- Few sprigs of Thyme
- 2 bay leaves
- 2 tbsp seasoned flour
- Good pinch of cumin and coriander
- Puff pastry block
Instructions
- PIE MIX
- Ideally make the filling a couple of days ahead
- Put diced beef into bowl and give it a light coating of seasoned flour
- In a hot pan seal and colour the beef
- Take the beef out and put in a dish. Add all diced vegetables and sliced garlic to the hot pan. Add a good glug of olive oil and a tablespoon of butter. Turn the heat down and sweat vegetables off
- Add a good pinch of cumin, coriander, thyme and the bay leaves, then add the meat back to the pan.
- Add equal parts beer and meat stock – enough liquid that all meat and vegetables are covered
- Put a lid on the pan, reduce the heat down, and simmer until meat is tender (roughly 1 hour 40 minutes)
- Alternatively, pop in a covered oven dish at 160*, and simmer for 1 hour 40 minutes
- If the gravy is still feeling a little thin, drain into a pan and reduce
- If need be, can thicken slightly with a mixture of soft butter and flour. Add a little at a time and whisk through
- Let mix cool, cover, and put in refrigerate for a couple of days
- ASSEMBLY AND COOKING
- Wash pie dish with a beaten egg
- Pop mix into a pie dish and bring to room temperature
- Take out your pastry and score very lightly
- Place across the pie dish, crimp, and egg wash the top
- Bake in a medium to hot oven (210*) till pastry crisp and heated right though
- Serve hot with vegetables and tatties.
