Monday, September 27, 2010

Steak and Potato Pie



Today I was feeling a little bit home food sick.  We all know that British food is not known for it culinary delights. Many people feel that it is stodgy and heavy. I like to think of British food as good wholesome comfort food. Fish n Chips, Roast Beef and Fish pie are but a few. If spruced up in a posh restaurant would critics think of it negatively. I think not. Today's post is a homage to British food and my memories of it.

Steak & Potato Pie
For the pastry.
300g Flour
75g Butter
75g Shortening/Lard
4-5 Tbsp Water
Salt and Pepper
Egg Yolk and milk to glaze

For the filling.
500kg Stewing Steak
4 Rashers of Bacon sliced
1/2 Large Onion diced
1 Medium russett potato diced
1 1/2 Cups Beef Stock
Splash Worcestershire Sauce
Large pinch mixed herbs (rosemary,thyme, tarragon etc)
2 bay leaves
Salt and Pepper
Flour to coat the meat

Pastry:
Cut the butter and shortening/ lard into the flour until you get a breadcrumb consistency. Add a pinch of salt and pepper and slowly add tbsps of water one at a time until the mixture can be mixed into a ball of dough Try not to overwork the dough. Wrap in cling-film and store in the fridge for 20 minutes. Cut the dough in half and roll one half out, then line the pie dish. Cover in cling-film and place back in the fridge. The second half can go back in the fridge until the pie filling is made.

For the filling:
Using a paper towel blot of any excess water that is present on the meat. In a large bowl add enough seasoned flour to coat the meat. Pour the meat into the bowl of seasoned flour and coat well. Meanwhile in a medium pan melt a good knob of butter and oil and add the sliced bacon rashers. Cook down until fat renders. In batches fry the stewing steak until brown on all sides. Its doesn't need to be cooked through. Remove the steak from the pan and add the potatoes, onions and dried herbs to the pan. Stir well to combine. Cook for approx 5 minutes. Pour in the stock and scrape of any brown bits that are stuck to the bottom of the pan. It should simmer. Add a splash of Worcestershire sauce and the bay leaves. Stir the meat back into the pan, cover and simmer on a low heat for approx 40 minutes. After making the filling remove the bay leaves. If the sauce gets too thick add some more water. Allow the filling to completely cool before pouring into the pastry lined pie dish. Roll the remaining pastry out and cover the pie. Pinch the pastry sides together, brush the egg wash over top of the pastry and poke a hole in the top of the pie to allow the steam to escape. In a preheated oven at 400 degrees bake the pie on the middle shelve for approx 30 minutes or until the pastry has turned golden brown.
Before...
and after....

1 comment:

  1. Great recipe this, one of my fav's, thanks for sharing.

    Simon

    ReplyDelete