Recipe for Steak and Mushroom Pie in Conventional Oven
Timing : Preparation : 15 mins : Chilling : 30 mins : Cooking : 2 hours
Cooking Temperature : 200C/400F/gas 6
For 4 Servings
Filling :
2 tbsp seasoned plain flour
450g (1 lb) braising steak, diced
2 tbsp oil
Half an onion, chopped
300 ml (0.5 pint) stout
Salt and pepper
1 tbsp tomato puree
1 tbsp fresh chopped parsley
1 clove of garlic, crushed
225g (8ozs) mushrooms, halved
1 egg beaten
Pastry :
175g (6ozs) self-raising flour
pinch of salt
75g (3ozs) shredded suet
3 tbsp water
1 egg yolk
1 tbsp dried mixed herbs
Preparation :
- To make filling, toss the steak in seasoned flour. Heat oil in a flame-proof casserole dish and sauté onions for 2-3 mins until transparent. Add beef and cook for 5 mins, turning, until brown
- Add stout, seasoning, tomato puree, parsley and garlic. Bring to boil, cover and simmer for 1 hour
- Meanwhile, make pastry. Mix together flour, salt and suet in a large bowl. Stir in water, egg yolk and herbs to form a firm dough. Knead slightly and cover with cling film. Chill for 30 mins
- Add mushrooms to casserole dish and cook for a further 30 mins. Remove from heat and spoon into pie dish
- Preheat oven, brush lip of pie dish with water. Roll out pastry on a lightly floured surface and cut a pastry strip to fit lip. Brush with water. Cover with remaining pastry, seal edges and flute. Brush with beaten egg and bake for 30 mins
Enjoy this delight with the family and please let me know how it turned out