Steak Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 -2
    lb diced stewing steak or 1 -2 lb round steak, and cut it up yourself
  • 12 - 1
    lb beef sausage (the “linked” kind)
  • 1
    large onion
  • beef bouillon (Oxo or similar)
  • 1 -2
    package puff pastry
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DIRECTIONS

  • Put some oil or Lea& Perrins in a big pot – I prefer Lea and Perrins as it adds flavor and isn’t as fattening as oil.
  • Brown your meat hard and fast to seal in as much flavor as possible and give it loads of color.
  • This is where I add as much Oxo (made according to the packet) to keep the meat covered.
  • You could use beef stock instead – you can end up using a lot of Oxo!
  • Bring to the boil, and then simmer over a low heat for as long as you can.
  • The last time I made it was simmering for 4-5 hours.
  • Just keep topping up with your stock.
  • I like to add pepper and worcester sauce or hp sauce just to give it a bite.
  • Add your onion about 1 hour before you plan to stop cooking it – any less and it’s a little too crunchy – any more and it’s just boiled onion.
  • When just about done simmering – add cornstarch or other thickening agent – you’re aiming for really thick brown gravy.
  • Place in a pie dish and leave to cool.
  • Roll out your puff pastry in a floured surface – big enough to cover your pie with overlap on the edges – If you’re making a big pie two packs is best.
  • Bake in the oven at 200°c/400°f for about 20-30 minutes or until pastry is golden brown and puffy.
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