As it is National Pie week, we’re bringing you seven pie recipes – one for every day of the week – today we’re going traditional with a simple steak pie. Though it might be a bit more basic than some of the pies we’re featuring this week, it is a classic and by using real Dorset ingredients, you can create something very special.
Ingredients:
700g diced beef steak
30g flour
1 tbsp rapeseed oil
1 onion, finely chopped
200ml beef stock
2 tbsp parsley
375g ready rolled puff pastry
1 bottle of pale ale
1 beaten egg
You can get your beef from here and you can find a host of fabulous locally brewed ales here. Find the rest of your ingredients here.
Method:
Start by putting your cubes of beef into a freezer bag and add the flour and season to yoru taste. Shake the bag to ensure each cube is evenly coated.
Place a large casserole dish on the hob over a medium heat. Add a drizzle of oil and heat. Add a portion of the of the beef to brown, setting aside and repeating until all the beef cubes are browned.
Add the onion to the dish and allow to cook for a few minutes. Return the beef to the pan and stir to combine. Mix the beer through the stock and then pour on top of the beef and stir, increase the heat and bring the mixture up the boil.
Once boiling, put the lid on the pan, turn down the heat to low and either simmer slowly on the hob or place in an oven. If you choose to cook in the oven, make sure to preheat to around 200 degrees or gas mark 6. Cook for 2 and a half hours.
Once cooked, remove the meat and taste, adjusting the seasoning if needed. Allow to cool completely and then leave in the fridge until you are ready to assemble.
To cook the pie, heat the oven to 220 degrees or gas mark 7.
Remove the cooled meat mixture from the fridge and stir in the parsley. Spoon the mixture into a large pie dish and top with pastry, cutting off any excess. Beat an egg and brush over the top of the pastry.
Bake for 35 minutes and serve with either veg, mashed potato or chips.
