EASY STEAK PIE
Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 3h15m
Number Of Ingredients 8
Steps:
- To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
STEAK PIE
This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!
Provided by JIMZGRL
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
- Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.
Nutrition Facts : Calories 764.9 calories, Carbohydrate 35.6 g, Cholesterol 146.5 mg, Fat 52.3 g, Fiber 1.9 g, Protein 36.5 g, SaturatedFat 16.6 g, Sodium 713.9 mg, Sugar 2.5 g
THE SHAKESPEARE TAVERN'S SHEPHERD'S PIE
I'll be surprised if this isn't the best shepherd's pie you've ever eaten! This recipe is adapted from the New American Shakespeare Tavern in Atlanta, Georgia. I would like to point out that the chef at the Tavern likes to clarify that in England this would be called cottage pie because it is made with beef, not mutton (lamb) - "thus the need for the shepherd." Most Americans are more familiar with the name, shepherd's pie. No matter what you call it, this pie is something special ...chuck roast slow-cooked until it's falling apart tender with delicious vegetables and herbs, topped with garlic mashed potatoes. It smells so heavenly while it's cooking that I guarantee your family (and friends and neighbors) will gather around the oven waiting for you to serve it. Although, this shepherd's pie is fairly easy to prepare, make it on a day that you have some extra time, since it is a little time consuming...but, Oh, So Well Worth It!!!!!!
Provided by Alan in SW Florida
Categories Savory Pies
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Add the onion, carrots, celery, and 2 cloves of minced garlic and cook until the vegetables begin to soften, about 8 to 10 minutes.
- Meanwhile, heat a 12-inch skillet over high heat. Add 1 teaspoon vegetable oil and swirl to cover the pan. Sprinkle the beef pieces with salt and pepper. When the oil is shimmering, but not smoking, add half the beef and brown on all sides, then add the beef to the Dutch oven with the vegetables. Pour 1/3 cup of the white wine into the skillet and cook over high heat until it reduces by half, scraping up any of the browned bits left by the beef. Pour the reduction into the Dutch oven. Repeat the browning process with the oil and beef, and repeat the wine reduction, adding both to the Dutch oven.
- Pour 3/4 cup of the chicken broth and the Worcestershire sauce into the Dutch oven, and add half of the minced thyme and half the minced rosemary, reserving the remaining chicken broth and herbs. Stir the beef mixture well and bring to a simmer on top of the stove. Once the beef is simmering, cover the Dutch oven and put it in the oven for 1 1/2 hours.
- While the beef is cooking, start the potatoes. Boil the whole potatoes in plenty of water until the are easily pierced with a fork, about 45 minutes. Pour off the water and let the potatoes sit, off the heat, until they are cool enough to handle. Melt the butter in a small saucepan. Add the 6 cloves of minced garlic and cook for 30 seconds, then remove from heat. Press the potatoes through a potato ricer, or peel and mash them by hand. Pour in the melted garlic butter, and beat the potatoes until they are light and fluffy. Cover and keep warm.
- After 1 1/2 hours in the oven, check the beef for tenderness - it should be just about falling apart. Stir the cornstarch into the reserved 1/4 cup of chicken broth and stir the mixture into the hot beef. Stir in the remaining minced rosemary and thyme. and continue stirring until the mixture has thickened.
- Pour the beef mixture into a 9-x13-inch baking dish . Spread the mashed potatoes over the top, return to the oven and bake for 30 minutes until hot and bubbly.
Nutrition Facts : Calories 436.5, Fat 16.8, SaturatedFat 7.6, Cholesterol 99.5, Sodium 253.1, Carbohydrate 38, Fiber 5, Sugar 4.9, Protein 31.5
SHAKESPEARE'S STEAK PIE
Steps:
- In a wide saute pan, melt the butter over medium-low heat. Gently saute the onion, carrot, garlic and parsley for a moment, stirring until the vegetables are well mixed. Cover the pan and cook over medium to low heat, stirring occasionally, until the onion is limp and translucent and the carrot has lost some of its crunch, about 10 minutes. Uncover the pan and set aside to cool. Place the flour, thyme, oregano, sage, salt and pepper into a large, heavy duty zip-type plastic bag and mix well. Add the beef to the bag, zip the top closed and shake until all the cubes are evenly covered with the dry mixture. Butter a 9X12 inch oval au gratin pan. Place the floured cubes into the pan along with the sauteed vegetables, mixing very lightly with your hands, just until the begetables and meat are evenly distributed. Place the filled pan in the refrigerator while you prepare the crust. (Or you can cover the filled pan with plastic wrap, place it in the refrigerator, and chill until you re ready to prepare the crust and cook the pie. It is best not to prepare the crust in advance.) Preheat the oven to 350'F. Remove the pan of meat and begetables from the refrigerator and pour the wine into the pan. Gently fit the crust over the pan fluting the edges and slashing the center in 3 places to vent and decorate the top as directed in the pastry recipe. Carefully insert the thermometer through a slash in the crust, making sure it spears a piece of beef. Bake until the meet thermometer reads 125'F for medium rare, about 25 minutes. Serve immediately.
PHILLY CHEESESTEAK PIES
Try this twist on an American classic - the cheesesteak filling is normally packed in a sub-style roll, but here it's topped with homemade, crumbly pastry instead
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h55m
Yield Makes enough filling for 6 individual pies
Number Of Ingredients 10
Steps:
- Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproof casserole dish, add the onions and cook for 30 mins until soft and golden. Transfer to a bowl and set aside. Put the rest of the oil in the pan, set over a high heat and brown the beef very well all over (you'll need to do this in batches). Transfer to a plate and wipe the pan clean. Return the beef and onions to the pan with the ale and 200ml water. Bring to a simmer, then crumble in the stock cube and season. Bring to the boil, cover and transfer to the oven for 2 hrs, or until the beef is tender.
- Remove from the oven and use a slotted spoon to transfer the beef to a plate. Put the dish on the hob and simmer the onions and stock until reduced, then return the beef to the pan and shred it through the sauce. Stir through the peppers, jalapeños and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom's pie pastry recipe. Leave to rest for 10 mins before eating.
Nutrition Facts : Calories 1052 calories, Fat 58 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1.5 milligram of sodium
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