This is old school winter food and you should make this for those you love. The pastry is a recipe from Jamie Oliver and please watch it on FoodTube to see how easy it is. I halved the recipe for 2 people and it was more than enough, we even had leftovers the next day. I used a Lady of the Night Vanilla Porter from my local brewery down the street, Woodstock Brewery , but feel free to use any stout. Make it with your favorite side dish. I served it with my easy Brusselsprout and a Sweet Potatoes side and will add the recipes to my blog too.
500g skirt steak diced in bitesize chunks
250g portebellini mushrooms sliced
1,5 chopped red onion
2 medium carrots diced
1 garlic clove
1 tbsp tomato puree
1 tbsp heaped all purpose flour
salt and black pepper
300g all purpose flour
pinch of salt
75 g butter cold out of the fridge
75g sharp cheddar
125ml ice cold water
Add a little oil to a pan and start sautéing the chopped onions and carrots. Add rosemary and garlic and sauté until the onions are translucent. Then add the sliced mushroom and let this cook until most of the water in the mushrooms have evaporated. Then take the mushroom, onion, carrot mixture out of the pan and set it aside while you brown the skirt steak.
Add a little bit more oil to the pan if needed and add steak to the pan. Season well with salt and pepper. Let the steak brown on all sides.
Now, deglaze the pan with 1 cup of stout and let the liquid reduce a bit. Add flour and give it a quick stir to avoid any lumps. Add the tomato puree and stir.
Add the mushroom, carrots and onions back into the pan. Stir well. At this point you could add some water. Cover the pan with the lid and turn the heat on low, let simmer for at least an hour. Check every few minutes and give it a stir.
While the steak filling is simmering away you can make the shortcrust pastry.
Add the flour, salt, cheddar and butter to a mixing bowl and start to rub the butter and cheddar into the flour. Take care not to over work the mixture and as soon as everything is incorporated , add the ice cold water. Do not kneed it, rather press it until it forms a ball. Wrap it in clingfilm and let it rest in the fridge for at least 30 minutes.
When the filling is ready take it off the heat and let it cool down. Flour your surface and roll the pastry out to half a centimeter thickness, divide it in 2 so you can have a top and bottom part for your pie. Line the inside of your pie dish with half the pastry and scoop in the steak filling. Neaten the edges of the pastry and brush the edges with egg wash. Place the top half of the pastry ontop, neaten the edges. Use a fork to pinch the edges and make a cut in the middle of the pie for the steam to escape. Brush with egg wash and place into a 180 degree oven for 40-50 minutes.
Serve with sides and and don’t forget a glass of stout!!