PROPER BEEF, ALE & MUSHROOM PIE
Escape to your kitchen this weekend and make this comfort food classic - it's well worth the effort
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h
Number Of Ingredients 15
Steps:
- If you're using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water.
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside.
- Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured.
- Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over 2 tsp golden caster sugar and 4 tbsp plain flour, stirring until the flour turns brown.
- Tip the braising steak and any juices back into the pan and give it all a good stir.
- Pour over 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops.
- Season the stew, tuck in a small tied-together bunch of thyme, bay leaf and parsley, and bring everything to a simmer.
- Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender.
- While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle 200g smoked bacon lardons for 3 mins until crisp.
- Turn up the heat, add 200g halved chestnut mushrooms and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through.
- Leave everything to cool completely - better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to 3 months and defrosted when needed.
- Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
- Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.
- When you want to make the pie, heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour.
- Cut a third off the pastry and set aside. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin.
- Add the braising steak to the dish using a slotted spoon so some gravy is left in the container, as you don't want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.
- Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with 1 beaten egg yolk, then cover with the pastry lid.
- Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, for example, pastry leaves. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray.
- Bake for 40 mins until golden. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of greens.
Nutrition Facts : Calories 1244 calories, Fat 70 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 2.61 milligram of sodium
STEAK & MUSHROOM PUFF PASTRY PIE
This recipe is made in a casserole dish, but you may make it in a 10-inch *very* deep-dish pie plate, it's made easy using packaged gravy mix, stewing beef may be used in place of the sirloin, throw in some frozen diced peas and carrots and a splash of red wine also if desired --- because of the high soduim content in the gravy mix I suggest not to add in any extra salt.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat.
- Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
- Add in mushrooms and cook until browned.
- Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
- Return the beef to the skillet.
- Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
- Season with salt and black pepper to taste.
- Set oven to 400 degrees F.
- Transfer the beef mixture to a greased casserole dish.
- Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
- In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
- Bake for 20 minutes or until the pastry is fuffed and golden brown.
Nutrition Facts : Calories 871, Fat 61.2, SaturatedFat 17.9, Cholesterol 164.2, Sodium 748.8, Carbohydrate 39.2, Fiber 2.5, Sugar 3.4, Protein 40.4
MCGUIRE'S STEAK AND MUSHROOM PIE
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.
STEAK AND ALE PIE WITH MUSHROOMS
Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.
Provided by Mrs. L
Categories Meat and Poultry Recipes Beef Steaks
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
- Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
- Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g
STEAK AND MUSHROOM PIE
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. Add the brown gravy and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling.
- Bake until heated through, about 15 minutes.
- Serve with your favorite mashed potatoes and vegetables.
STEAK & MUSHROOM SHORTCUT PASTRY PIE
Entered for ZWT. By Australian chef Brigitte Hafner. Very English dish, but updated. Gravy beef is beef shin, also called diced beef; it is tougher and less expensive than chuck beef. If you can't find gravy beef, you can use stew meat. If you feel rich, indulge in blade steak. If you opt for refrigerated pie crusts, the secret is to brush it first with egg white and refrigerate for 10 minutes before putting in the filling (it keeps the pie crust from getting soggy). Most of the preparation time is for preparing the pie crust after the filling has completed, allowing the filling to cool off.
Provided by KateL
Categories Pot Pie
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- FILLING:.
- Cut beef into 4cm cubes (1 1/2-inches). Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.
- Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side.
- Add the butter and flour and cook for a few minutes, stirring.
- Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer.
- Cover and cook for 1 1/2 hours or until the meat is tender.
- Add the mushrooms and cook for five more minutes, then leave to cool.
- PASTRY:.
- Take the butter out of the fridge half an hour before using.
- Put the flour on the kitchen bench; chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry; lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 180C/350°F.
- Take a 23-26cm round pie dish (9-10 inches) and grease with a little butter.
- Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess.
- ASSEMBLE:.
- Pour the mixture into the pie case and trim the edges 2cm (3/4 inch) from the filling.
- Roll out the remaining pastry to about half a centimeter (1/4 inch) and lay on top of the pie. Cut a slit in the middle to allow steam to escape.
- Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.
Nutrition Facts : Calories 861.8, Fat 56.4, SaturatedFat 30.2, Cholesterol 148.5, Sodium 1053.1, Carbohydrate 62, Fiber 3.5, Sugar 4, Protein 14.4
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4/5 (60)Total Time 2 hrs 50 minsCuisine AmericanPublished 2021-03-31
- For the filling, coat the beef in the flour. Heat a large pot over medium heat then add splash of oil. Brown the beef on all sides. Remove and set aside.
- In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
BEST-EVER STEAK AND MUSHROOM PIE - SUGAR SALT MAGIC
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- To a food processor, add the flour and butter and process until it looks like bread crumbs. Add the egg yolks and blitz just enough to combine. With the food processor on low, slowly add the water until the dough starts to clump together.
STEAK AND MUSHROOM ALE PIE - BRITISH STYLE PUB FOOD
From flawlessfood.co.uk
- Pre heat the oven at 190°C/375°F. Place the chopped shallots into a frying pan with some olive oil and cook until softened and golden
- Add the garlic, tomato puree, mushrooms, carrots and diced beef. Stir to mix.The beef does not need to be cooked through at this point ( it will finish cooking in the oven)
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- Heat the oil in a large saucepan and sear the steak over a high heat until nicely browned on all sides.
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- Season beef with salt and pepper then toss with the 1/4 cup of flour. Sear in an Instant Pot with 1 tbsp of olive oil until fully browned on all sides. You will have to do this in a couple batches. Transfer to a plate.
- Saute the sauteables and cook the beef: Add the remaining tbsp of olive oil and heat. Add the onion, garlic, celery, carrots to the pot and saute for 5 minutes until the onion softens. Sprinkle the 2 tbsp of flour over the veggies and stir. Add the wine or beer and beef broth and stir until the flour dissolves. Add the thyme, bay leaves, and cooked beef back to the instant pot. Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Cook on high pressure for 35 minutes until the beef is fork tender. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
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- Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
- Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
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- Spray the Instant Pot/pressure cooker with low calorie cooking sprray and place into Sauté mode. Brown the steak in batches until it has browned then set aside.
- Spray a frying pan with low calorie cooking spray and brown the steak in batches. Place into the slow cooker.
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- Cut beef into 4cm cubes. Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.
- Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side. Add the butter and flour and cook for a few minutes, stirring. Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer. Cover and cook for 1 1/2 hours or until the meat is tender. Add the mushrooms and cook for five more minutes, then leave to cool.
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- Heat two tablespoons oil in a frying pan and add the meat in batches, until browned on all sides. Remove the meat from the pan as it browns and put into a large casserole or baking dish.
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- Heat 1 tablespoon of oil in a large non-stick frying pan. Fry the bacon and onion until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly. Set aside using a slotted spoon.
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