Can you believe that Chris actually said these words, "I love you more when you make me pie" yep
this pie really is that good. Hi I'm Nicky, welcome back to our kitchen where we show you how to make
delicious family-friendly recipes. Now putting my husband's tongue in cheek humour to one side
you can't beat this rich, meaty and delicious homemade steak pie. Made with slow-cooked beef and
potatoes it's the ultimate comfort food. So let's get cooking. We're going to start by preheating
the oven to 150c or 300f fan assisted. Add one tablespoon of olive oil to a large casserole pan.
Add a large diced onion and cook on a low to medium heat for five minutes until the
onions start to soften. Now for the beef I've got 500 grams, which is about 1.1 pounds, of
braising beef cut into large chunks. Now you can get this from your local supermarket or
from your butchers, there's no need to use expensive cuts of meat for this steak pie.
Season the beef with a tablespoon of plain all-purpose flour and a quarter of a teaspoon
each of salt and black pepper. Mix it all together to coat the beef in the flour and the seasoning.
Now add it into the pan along with the onions.
So we want to cook that beef for about five minutes over a medium heat
until it's lightly browned all over and give it a stir every
so often to ensure it doesn't stick to the bottom of the pan.
Once the beef is nicely browned add-in
600 ml, which is about two and a half cups, of hot beef stock.
Now I've peeled and chopped two large potatoes into nice bite-sized pieces,
one of those potatoes is going to go into the beef and the stock now and the other potato I've
added to some cold water just to stop it from browning and we're going to add that in later.
We're also adding in a teaspoon of Worcestershire sauce
and half a teaspoon each of salt and black pepper.
Stir everything together and bring to the boil,
then place a lid on and place in the oven for one hour.
After an hour take it out of the oven and give it a stir.
Now add in the rest of the potatoes, add in a splash of
hot stock or boiling water if the meat is starting to look a little bit dry.
Place it back in the oven with the lid on and cook for another hour.
The reason we added the potatoes in two stages is so those initial potatoes will break down and
almost melt into the sauce giving you a lovely luscious thick sauce, the second lot of potatoes
will retain their shape so they'll give you that lovely meat and potato texture for the pie filling.
Once it's done take the pie filling out of the oven remove the lid and give everything a gentle
stir. Leave the filling to cool slightly for five minutes before assembling the pie.
So now you want to turn the oven up to 200 degrees c or 400 f and it's time to assemble
the pie. So I've got two packets of short crust pastry here, these are 320 gram or
11 ounce packets of shortcrust pastry, now you could make your own if you wanted to whilst the
pie filling is cooking in the oven. If you want to know how to make your own shortcrust pastry then
check out my Cornish pasty video here. Take a 25 centimeter or 10 inch diameter circular pie dish
and brush the rim of the dish with a little egg wash, which is just a whisked egg.
Line the pie dish with pastry so it overhangs the dish slightly, if you find that the pastry
doesn't quite fit the dish then you just need to trim off the edges of the pastry and kind of
mash them together so that they totally cover the dish. Then spoon the pie mix into the dish.
Top the pie with the second sheet of pastry.
So now we're going to crimp the rim of the pie and a really easy way to do this is to take your two
index fingers and just pinch them together and just go around the whole pie like that.
Work around the edge of the whole thing for a simple crimped edge
for a perfect rustic meat and potato pie.
Cut off any excess pastry using a small sharp knife
going all the way around the edge of the dish.
And brush the top of the pie all over with egg wash.
If you like you can use the excess pastry to cut out some little shapes to decorate the pie,
I've done a few little leaves here, so just place
them on top of the pie and make sure you brush those with egg wash as well.
Use a knife to pierce a couple of holes in the center of the pie, this is to allow any
steam to escape. Now we're going to place that in the oven for about 25 to 35 minutes
until the pastry is lovely and golden brown.
And that's my homemade steak pie luscious chunks of tender beef with melt-in-the-mouth potato.
This recipe is available in my new book which is available for pre-order now.
I'll leave a link below so you can pre-order your copy.