We are big fans of pie, especially with the Other Half being from New Zealand where pies are sold in pretty much every convenience store (except they call them Dairies).
Steak and cheese pie is one of the many varieties on offer, and I particularly enjoy eating it myself – so, we decided to try making one ourselves…
…and here’s how:
- 800g braising beef, sliced and tossed in seasoned flour
- one onion, sliced
- 3 garlic cloves, minced
- 100g button mushrooms, halved
- 250ml tomato soup
- 150ml ale
- 150ml beef stock
- 1/2 tsp thyme
- 100g grated cheese (I used red leicester)
- Cheats puff pastry (as in, it came ready made!)
- Milk to glaze
In a large pan, saute the onion in some olive oil for a few minutes until soft. Add the garlic and sliced mushrooms, leave for another minute and then add the floured beef. Cook for two or three minutes until browned, and then add the soup, ale and stock. Simmer for 1 1/2 hours until the sauce is thick and the meat tender.
Preheat the oven to 200C. Transfer the beef mixture into a pie dish, and top with the grated cheese. Roll out the pastry to the size of the pie dish, plus 3cm extra around each side. Cover the pie, and press the edges into the pie dish. Decorate with any extra pastry, make a couple of holes for steam, and then put in the oven and bake for 40 minutes.
For a first attempt, it turned out pretty well. We’ll definitely be trying it again!