Classic Steak Pie Nothing beats a homemade steak pie, complete with golden pastry and a rich filling.
INGREDIENTS 3 tbsp sunflower oil
Preheat oven 160c/140c fan/gas mark 3. Heat half the oil in a large casserole dish suitable for the oven (Judge casserole dish 3302399) and brown the meat well in batches. Set aside. Add the onions with a little more of the oil and cook on a low heat until lightly coloured. Scatter the flour over the onions until the flour turns brown. Tip the meat and juices back into the casserole, add the ketchup and stir well. Pour over stock, season with salt and pepper and bring to a simmer. Put the casserole lid on and transfer to oven for around 2-2.5 hours until meat is tender. At this point the filling can be chilled and stored for up to 3 days, or frozen for 3 months. To make the pie heat the oven to 200c/180c fan/gas mark 6. Tip the filling into a 28-30cm rimmed pie dish (Falcon oblong dish 1960512). Brush the rim of the dish with some of the yolk. Unravel the pastry and place over the dish. Use a knife to trim the edges. Press the edges firmly to the edge of the dish. Brush the pie heavily with the egg yolk. Make a few slits in the centre of the pie and bake for 30-40 minutes until the pastry is golden and the filling is hot. Leave to stand for a fewminutes before serving.
1kg diced braising steak 2 onions, roughly chopped 3 tbsp plain flour 1 tbsp tomato ketchup 2 beef stock cubes mixed with 600ml boiling water 375g sheet of ready-rolled puff pastry 1 egg yolk, beaten Salt and pepper for seasoning