Place it in the pan with the onions and cook on medium for about 5 minutes – until the meat is sealed and slightly browned all over. Thanks for the recipes! Cut off any excess pastry and brush the top of the pie all over with the egg wash. Have to say, have tried several of your your recipes and the taste, consistency, and overall pleasure factor are on a par with any other recipe i have ever tried. Add the onions and carrots to the pan and cook on a low heat for 5 mins. Jus-Rol do a good one. My big eating family just hoovered it up .. and were actually full after! Bring to the boil, then place in the oven at 150C/300F for an hour, before adding in those extra potatoes and cooking for a further hour. Heat the oil in an oven-proof casserole dish and add in the onions. This is really fantastic!! Add the beef stock and half of the potatoes. Hi Raymond, Pyrex tends to take a little longer to conduct heat, so you may need to cook the pie for a little longer. Line the dish with pastry, so it overhangs the edge of the dish slightly. Crispy Sesame Chicken with a Sticky Asian Sauce. ***If you’ve tried my steak pie recipe then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes! Can also be frozen for up to three months. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside. Yes, you can make the whole pie and cook it, then cool, cover and freeze it. Place the beef in a bowl and mix it with the flour, salt and pepper. The potatoes will generally be softer when cooking for a long time in the slow cooker. Required fields are marked *. Hi Charlotte, there shouldn't be a whole lot of liquid - it should be relatively thick. Rich, meaty and delicious. I even got a lovely compliment from my 21 year old son who calls a spade a spade! So pleased to have found your YouTube channel and website. Cut off a third of the pastry and set aside. If you like your pie more saucy, then just add an extra cup or two of stock to the beef when you cook it. The best cuts for a slow cooked steak pie are chuck or silverside, or any braising beef you can get from your local supermarket will do just fine. Hi, In the write up before the actual recipe you mention using coconut milk, then there is no other mention of it, & not listed in the ingredients, so do I need coconut milk or not? Hi just wondering if could use puff pastry instead ? Yes, at the end of stage 6 - after bringing it to the boil, add all of the potatoes, transfer to the slow cooked and cook for 3-4 hours on high or 5-6 hours on low (skipping step 7). It has a lot of connective tissue, which needs long. Your email address will not be published. Modified: Jun 11, 2020 by Nicky Corbishley. First soften some onions in a pan with a little oil: The best cuts for a slow cooked steak pie are chuck or silverside, or any braising beef you can get from your local supermarket will do just fine. Heat the oven to 160C/140C fan/gas 3. But, be warned: one slice just won't be enough. Then I add more potato about half way through the cooking time, so there are some slightly firmer potatoes in there too. It’s a leaner, inexpensive cut of meat with little marbling. Brush with egg wash and place in the oven for 30-35 minutes, until the pastry is golden brown. As I don’t like red meat I split the slow cooked beef into two portions, froze one portion as pre-prepared filling for a future pie and used one to make tonight’s pie. Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. That’s what helps us to keep Kitchen Sanctuary running. The thing that makes your recipes stand out is the simplicity. Never miss a recipe and sign up for our completely FREE recipe eBook, Nicky Corbishley is the recipe creator for Kitchen Sanctuary. Crimp the edges of the pastry by pinching it all the way round. Chris likes cauliflower and broccoli as "its the perfect veg for soaking up the gravy" < thats the. Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm. Spoon the pie mix into the dish and top the pie with pastry. Heavily butter a 26-28cm pie dish and dust well with flour. This recipe is one that my mom would make every Sunday, and I could smell it cooking all day long! I like to serve mine with: Yes, you can make the whole pie and cook it, then cool, cover and freeze it. This steak pie, filled with slow cooked beef and potatoes is the ultimate comfort food for a winter dinner. Then use a slotted spoon to transfer the filling to the pastry-lined dish. It’s a tough but very flavorful cut of meat. This meat and potato pie is almost a meal in itself so you dont need loads of sides. Hi Both, Cheers, This post was first published in January 2015. To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. *** Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. If you'd like the sauce to be even thicker, you can stir in a little cornstarch/cornflour slurry once the stew is cooked. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough. Coat your steak in a seasoned flour (this will help thicken the sauce later): Add it to the onions and brown, then add stock, seasoning, Worcestershire sauce and some chopped potato. peeled and chopped (about 300g/10.5oz each). I'm slow cooking the filling in slow cooker it says add all the potatoes, how are some of the potatoes going to break down and thicken the sauce? Amazing tasting pie and so easy to make. Stir in the flour, then add the tomato purée, vinegar and miso, if using. I use ready-made shortcrust pastry for this recipe (I find the ready-made stuff to be almost as good as homemade, so I only make it myself when I’ve got plenty of time). You want the filling to be slightly higher than the rim of the dish. Leave to rest for 10 mins while you heat up the extra gravy. Putting aside the tongue-in-cheek emotional blackmail, I’ve just got to say yum and double yum.

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