New Years Day Steak Pie

This is a wonderfully delicious steak and ale pie is full of rich flavours, caramelised onions and chestnut mushrooms. The perfect pie for New Years Day! One of the good things about this recipe is that you have extra gravy for serving!

Cooking PotMETHOD

  1. Heat 1 tablespoon of oil in a large non-stick frying pan. Fry the bacon until golden in colour, add the garlic and cook for a further minute and set aside using a slotted spoon

  2. Melt the butter in the pan and add the onions, sugar and balsamic vinegar. Fry until softened and caramelized, set aside.

  3. Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches. Fry the meat until it is well browned all over. Add more oil if necessary. Set aside.

  4. Deglaze the frying pan with half of the ale. Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan. Transfer the steak, onions and bacon to the frying pan then add the remaining ale, stock, tomato puree, horseradish and herbs to the dish. Bring to the boil and then cover, simmer for 1 hour.

  5. Add the mushrooms and simmer, covered for a further half hour or until the meat is very tender. Mix the corn flour with 2 tbsp of cold water and add to the pan. Continue to simmer uncovered for a further 5 minutes or until the juices have thickened to your liken. Season to taste and allow to cool fully.

  6. In the meantime preheat the oven to 200°C/Fan 180°C/Gas 6. Remove the bay leaves and then strain the liquid from the meat but add some of the gravy to the meat suit your taste. Set aside the rest of the gravy to serve with the pie.

  7. Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge. Spoon the cooled beef mixture into the dish, brush the edge of the pastry with the beaten egg.

  8. Roll out the puff pastry to 4mm thick and large enough to cover the pie. Place the pastry over the pie and press the edges firmly together to seal and trim neatly. Place in the fridge for 20 minutes or until it is ready to go in the oven. Brush the top of the pastry with the beaten egg. Decorate with trimmings and brush with more egg to glaze.

  9. Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown. Serve with mash, seasonal vegetables and the remaining gravy.

  10. Enjoy!

What you will need

Serves: 6

Preparation: 15mins mins

Cooking: 2hrs mins

For the filling:
3-4 tbsp olive oil
150 g smoked streaky bacon rashers (cut into 1cm strips)
2 garlic cloves (peeled & finely chopped)
15g butter
1 large onion (peeled, halved & sliced)
1 tbsp soft brown sugar
1 tbsp balsamic vinegar
2 garlic cloves (peeled & finely chopped)
3 tbsp plain flour
1kg good quality stewing steak (cut into 2.5cm cubes)
500 ml bottle of real ale
500 ml good beef stock
2 tbsp tomato puree
1 tbsp creamed horseradish sauce
3 - 4 sprigs fresh thyme (leaves stripped from stalks & finely chopped)
2 bay leaves
200g button chestnut mushrooms
2 tbsp cornflour

For the pie:
1 sheet of ready-rolled short crust pastry
1 sheet of ready- rolled puff pastry
1 egg (beaten to glaze)

To serve:
Seasonal vegetables
Albert Bartlett Parmentier Potatoes