Large Steak Pie
A classic beef pie with lean diced beef simmered in a rich gravy and encased in shortcrust pastry.
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- •Lean diced stewing beef
- •1 glass Red wine(optional)Optional for deglazing
- •Beef stockUse natural or stock cubes
- •Tomato pureeAlso known as tomato paste
- •Black pepper(optional)To taste
- •2 teaspoons CornflourAlso known as cornstarch
- •Plain flourFor pastry
- •ButterFor pastry
- •Lard(optional)Can substitute with solid vegetable fat
- •SaltFor seasoning
- •Cold waterFor pastry
- •1 small Egg(optional)For egg wash
- •Milk(optional)For egg wash alternative
- 1
Heat a large frying pan on high and add oil. Fry lean diced stewing beef in batches until browned. Transfer to a medium saucepan.
10 min
- 2
Deglaze the frying pan with a glass of red wine and add to the saucepan.
2 min
- 3
Add beef stock and tomato puree to the saucepan. Season with black pepper. Bring to a boil, then simmer on low heat for at least 1 hour.
1h 0m
- 4
Thicken the filling with cornflour mixed with cold water. Let the filling cool completely.
15 min
- 5
Make shortcrust pastry by combining flour, butter, lard, and salt. Add cold water until dough forms. Chill for at least 30 minutes.
30 min
- 6
Roll out pastry and line a greased pie tin. Fill with cooled beef filling.
15 min
- 7
Cover with pastry lid, crimp edges, and brush with egg wash. Cut vent holes in the top.
10 min
- 8
Bake in a preheated oven at 160°C (320°F) for 50 minutes. Let cool for 10 minutes before serving.
1h 0m
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