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Best Chunky Steak Pie Recipe

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Slow Cooked Steak Pie LONDON MUMMA
Slow Cooked Steak Pie LONDON MUMMA from www.londonmumma.com

Description

This chunky steak pie recipe is perfect for a cold winter day. It's hearty and filling, and the chunks of steak are so tender they melt in your mouth. The pie is also packed with vegetables, making it a healthy and flavorful meal. It's easy to make and can be enjoyed by the whole family.

Prep Time

Preparation time for this recipe is about 20 minutes.

Cook Time

Cooking time for this recipe is approximately 2 hours.

Ingredients

  • 1 kg beef chuck steak, cut into 2cm cubes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp rosemary
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Salt and pepper to taste
  • 2 sheets of puff pastry
  • 1 egg, beaten

Equipment

  • Large pot or Dutch oven
  • Baking dish
  • Rolling pin
  • Pastry brush

Method

  1. Preheat the oven to 200°C.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
  3. Add the onion and garlic to the pot and cook until softened.
  4. Add the carrots and celery and cook for a few minutes until they begin to soften.
  5. Return the beef to the pot and add the beef broth, red wine, tomato paste, bay leaves, thyme, and rosemary. Stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1 1/2 hours or until the beef is tender.
  7. In a small bowl, mix the cornstarch and water together to make a slurry. Add the slurry to the pot and stir well. Cook for a few more minutes until the mixture thickens.
  8. Remove the bay leaves and season the mixture with salt and pepper to taste.
  9. Transfer the mixture to a baking dish.
  10. Roll out the puff pastry and use it to cover the baking dish. Brush the pastry with the beaten egg.
  11. Bake for 25-30 minutes or until the pastry is golden brown and puffed up.
  12. Serve hot and enjoy!

Notes

This recipe can easily be adapted to suit your taste. You can add more vegetables, such as potatoes, mushrooms, or peas. You can also use different herbs and spices to flavor the pie.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 570
  • Protein: 38g
  • Fat: 28g
  • Carbohydrates: 34g
  • Fiber: 3g

Recipes FAQ

  1. Can I use a different cut of beef?

    2. Yes, you can use a different cut of beef, but make sure it's a cut that's suitable for slow cooking, such as chuck or brisket.

  2. Can I make this recipe ahead of time?

    3. Yes, you can make the filling ahead of time and keep it in the fridge for up to 3 days. When you're ready to bake the pie, simply top it with the pastry and bake as directed.

  3. Can I freeze this pie?

    4. Yes, you can freeze this pie. Make sure to wrap it well in plastic wrap and aluminum foil before freezing. To reheat, thaw the pie in the fridge overnight and bake as directed.

Recipe Tips

  • Make sure to brown the beef well before adding the vegetables. This will help to develop the flavor of the pie.
  • Don't skip the slurry step. This will help to thicken the mixture and give the pie a nice consistency.
  • You can use store-bought puff pastry, but homemade pastry tastes better and is easy to make.

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