STEAK AND POTATO PIE RECIPES

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STEAK AND IRISH STOUT PIE RECIPE | ALLRECIPES



Steak and Irish Stout Pie Recipe | Allrecipes image

This delicious Irish meal may provoke your guests into licking the pie dish clean.

Provided by Michael St. Laurent

Categories     Pork Pie

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 1 9-inch pie

Number Of Ingredients 11

2 pounds round steak, cut into 1/2-inch cubes
1 tablespoon all-purpose flour
3 ounces lard
8 slices bacon, finely chopped
5 onions, minced
¼ pound fresh mushrooms, sliced
1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
1 tablespoon chopped fresh parsley
1 tablespoon raisins
1 teaspoon brown sugar
1 (15 ounce) package double-crust pie pastry, thawed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place steak cubes onto a plate and sprinkle with flour.
  • Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
  • Transfer steak mixture to a large casserole dish.
  • Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
  • Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
  • Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
  • Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
  • Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
  • Spoon cooked steak filling into the partially-baked pie crust.
  • Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
  • Bake pie until top crust is golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 597.2 calories, CarbohydrateContent 31.6 g, CholesterolContent 80.4 mg, FatContent 38.3 g, FiberContent 3.2 g, ProteinContent 30.4 g, SaturatedFatContent 12.3 g, SodiumContent 498.1 mg, SugarContent 4.6 g

WARWICK DAVIS’ STEAK & STILTON PIE | JAMIE OLIVER RECIPES



Warwick Davis’ steak & Stilton pie | Jamie Oliver recipes image

In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I’m using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!

Total Time 4 hours 35 minutes

Yield 10

Number Of Ingredients 17

1.2 kg chuck steak and/or brisket
3 heaped tablespoons plain flour
olive oil
2 red onions
2 carrots
4 sticks of celery
4 fresh bay leaves
400 g potatoes
400 ml red wine
1.2 litres quality organic beef stock
100 g Stilton cheese
1 large free-range egg
400 g plain flour plus extra for dusting
200 g salted butter (cold)
4 sprigs of fresh rosemary
½ a bunch of fresh thyme (15g)
½ a bunch of fresh oregano (15g)

Steps:

    1. Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
    2. Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
    3. Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
    4. Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
    5. Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
    6. For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
    7. Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
    8. Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
    9. Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
    10. Roll out the remaining pastry so it’s slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
    11. Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.

Nutrition Facts : Calories 608 calories, FatContent 35 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 25.4 g protein, CarbohydrateContent 45.2 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.5 g salt, FiberContent 3.4 g fibre

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