Recipe Index

Ingredients

• 2lb braising steak, cut into cubes
• plain flour, seasoned with salt and freshly ground black pepper, for dusting
• 1 tbsp olive oil
• 2 onions, sliced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• salt and freshly ground black pepper
• 1 pint hot beef stock
• 8oz ready-rolled shortcrust pastry
• 1 free-range egg, beaten

Method

1. Dust the cubed braising steak in the plain flour seasoned with salt and black pepper until every piece carries a light coating.
2. Heat the olive oil in a large heavy-bottomed pan and fry the floured meat, stirring frequently, until it browns on all sides.
3. Add the sliced onions, chopped parsley, chopped thyme, salt, pepper and the hot beef stock, bring the pan to a boil, then lower the heat and simmer the steak gently for an hour and a half.
4. Heat the oven to 375F while the filling finishes simmering.
5. Tip the steak filling into an ovenproof dish, lay a thin strip of pastry around its rim, dampen that rim with beaten egg, then cut a pastry sheet to fit the top and press it down to seal the edges, decorating it with pastry trimmings and slashing a steam hole in the centre before brushing the lid with more beaten egg.
6. Bake the steak pie for 1 to 1½ hours, covering it loosely with foil if the pastry browns too fast, and serve it piping hot.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data