-Season the steak with salt/pepper + coat in flour

 

-Heat oil in a large frying pan over medium heat. Cook beef until nicely browned, then set aside.

 

-Add onion+mushrooms; cook, stirring until tender and liquid from them has evaporated.

 

-Stir in garlic and reserved flour. Cook 2 minutes, stir well.

 

-Slowly add the stock constantly mixing to ensure you don’t get lumps of cooked flour.

 

-Add wine, thyme, steak and simmer for 5 mins. Season with salt/pepper; remove from heat, cool to room temperature.

 

-Preheat oven (220 degrees C)

 

-.Roll out pastry and place one layer in the bottom of a 23cm pie dish.

 

-Fill with beef and mushroom mixture before topping with second layer of pastry.

 

-Brush edges with egg wash, crimp to seal. Brush the top of the pie with egg wash. Cut a small hole in centre of pie to allow steam to escape.

 

-Bake for 20 mins. Reduce the heat to 180 C /gas mark 4; cook for a further 25 minutes.

 

-Allow the pie to cool for 10 mins before serving.

 

Enjoy!

For filling

750g sirloin steak, cut into small cubesSalt and freshly cracked pepper to taste

75g flour

3 tablespoons vegetable oil½ medium onion, finely diced

250g crimini button mushrooms

125g mushrooms, stem trimmed, sliced

125g oyster mushrooms, stem trimmed,sliced

2 garlic cloves, crushed

250ml beef stock50ml or 3 tablespoons red wine1 teaspoon of fresh thyme or 1/2 teaspoon dried

 

Pastry1 (500g)

packet of shortcrust pastry or pastry recipe for 23cm/9 in pie

 

 

For egg wash 

1x large egg mixed with 2 tablespoons milk

Steak Pie

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