Emma Recipe from The Cook School by Ballintaggart using Lidl braising steak
Steak Pie and New Year is just a thing. It’s always been there and on a cold, dark night some puff pastry atop tender stew is always a good idea for some comfort food. Steak Pie is traditionally served on New Year’s Day, and if you are near a butcher, you will probably see a queue down the street as many pick up their steak pie. Did you know it is easy to make? So easy that even I can make it ;-).
This recipe is from The Cook School at Ballintaggart who showed us how to make a steak pie using Lidl grass-fed braising steak.
Ingredients
3 tbsp rapeseed oil
800g of Lidl grass-fed braising steak
2 onions, diced
3 tbsp plain flour
2 tbsp tomato puree
1 tsp mixed dried herbs
2 beef stock cubes made into 400ml boiling water
1 egg yolk beaten
Salt and pepper for seasoning
200ml beer
375g ready roll puff pastry
Method
To make the filling preheat the oven to 160c.
Heat half the oil in a large casserole dish, season the meat and brown small batches, then set aside.
Add the onions, a little bit more oil and a pinch of salt, then sweat slowly.
Add the flour, stirring until the flour turns brown.
Tip the meat back into the pan along with the tomato puree and mixed herbs.
Pour over the stock, beer, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender.
The filling can be made up to three days ahead
To make the pie, heat the oven to 220c.
Add the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with egg yolk.
Unravel the pastry and place it over the dish.
Use a knife to trim and press the edges against the side of the dish.
You can re-roll your trimmings to make a decoration.
Brush the pie heavily with the remaining egg yolk.
Make a few slits in the centre of the pie and bake for 40 mins or until golden.
Leave to stand for a few minutes before serving
Steak Pie
Ingredients
- 3 tbsp rapeseed oil
- 800 g of Lidl grass-fed braising steak
- 2 onions diced
- 3 tbsp plain flour
- 2 tbsp tomato puree
- 1 tsp mixed dried herbs
- 2 beef stock cubes made into 400ml boiling water
- 1 egg yolk beaten
- Salt and pepper for seasoning
- 200 ml beer
- 375 g ready roll puff pastry
Instructions
- To make the filling preheat the oven to 160c.
- Heat half the oil in a large casserole dish, season the meat and brown small batches, then set aside.
- Add the onions, a little bit more oil and a pinch of salt, then sweat slowly.
- Add the flour, stirring until the flour turns brown.
- Tip the meat back into the pan along with the tomato puree and mixed herbs.
- Pour over the stock, beer, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender.
- The filling can be made up to three days ahead
- To make the pie, heat the oven to 220c.
- Add the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with egg yolk.
- Unravel the pastry and place it over the dish.
- Use a knife to trim and press the edges against the side of the dish.
- You can re-roll your trimmings to make a decoration.
- Brush the pie heavily with the remaining egg yolk.
- Make a few slits in the centre of the pie and bake for 40 mins or until golden.
- Leave to stand for a few minutes before serving
- Find out more about food at Lidl here
- Find out more about The Cook School at Ballintaggart here.
Find out more about food at Lidl here
Find out more about The Cook School at Ballintaggart here.
