Steak, Mushroom & Thyme Pie by Lurpak
1. Pre-heat the oven to 130°C.
2. Mix the flour, salt, pepper, paprika and ground cumin in a large bowl. Toss in the stewing steak, make sure to cover all pieces with flour, shaking off an excess.
3. Heat a knob of Lurpak® and some vegetable oil in a large oven safe casserole dish with lid. Fry the steak in batches until they start to brown. Move the fried pieces to a plate while you finish frying off all the steak.
4. Once all the steak is fried you can return the reserved steaks. Add in the onions, mushrooms, bay leaves and thyme. Stir in the beef stock, beer, a good splash or three of Worcestershire sauce and the tomato puree.
5. Give it all a couple of good stirs before putting the lid on it and shoving it into the oven.
6. Cook in the oven for about 5-6 hours or until the liquid becomes thick, almost gravy like. Once this stage is reached, remove the pie mixture from the oven (You can pause here and finish off the pies the next day if you wish. Just chill the pie mixture and continue the day after)
7. Increase the oven temperature to 180°C.
8. Grease the ramekins with butter and push in the puff pastry. Fill with pie mixture and fold over the remaining pastry.
9. Cook in the oven for 20 – 25 minutes or until the pastry is nice and golden and the filling is hot.
Ingredients
- 150ml plain four
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tsp paprika
- 1 tsp ground cumin
- Knob of Lurpak®
- Glug of vegetable oil
- 1 kg of stewing steak, diced
- 3 onions, roughly chopped
- 3 Portobello mushrooms, roughly chopped
- 2 bay leaves
- A couple of twigs of thyme, tied together
- 750ml beef stock
- 250ml Newcastle Brown Ale
- Worcestershire sauce
- 2 tsp tomato puree
- 4-6 sheets of puff pastry
- 6 large ramekins or individual pie dishes
Comment on this Recipe: