Braising steak, cubed (500g)
½ a bottle of red wine (375ml)
6 tbsp of Lea & Perrins Worcestershire Sauce
A handful of fresh thyme
4 Portobello mushrooms
2 tbsp of plain flour
Glug of olive oil
1 tbsp of tomato purée
Beef stock (250ml)
Plain flour (650g)
1 egg, beaten.
1 red onion, sliced
- Serves: 4
- Place the cubes of beef into a large bowl and pour over the red wine and 2 tbsp of Worcestershire sauce.
- Add a few sprigs of thyme, cover and leave to marinate for a few hours.
- Preheat the oven to 150ºC.
- Peel and dice the onion and carrot.
- Dice the mushroom into large cubes.
- Drain the beef, but save the marinade for later.
- Toss the beef in 2 tbsp of plain flour.
- Heat the oil in a large ovenproof saucepan and add the beef.
- Fry to colour well, then add the onion, carrot and mushrooms, continuing to cook for a few more minutes.
- Squeeze in the tomato purée and coat everything in it.
- Pour the beef marinade into the saucepan, let it bubble for a few minutes then add in the beef stock.
- Put a lid on the pan and place it in the oven.
- Cook for 2 hours, then strain through a sieve to separate half the liquid and set aside to cool.
- Rub the butter into the flour to form a breadcrumb consistency.
- Pour the remaining 4 tbsp of Worcestershire Sauce and enough cold water into the mixture to form a dough.
- Squeeze the dough together into a ball of pastry and rest in the fridge for an hour.
- Raise the temperature of the oven to 180ºC.
- Roll the pastry out on a floured surface to approximately 1cm thick.
- Spoon the steak and mushroom pie filling into 4 individual pie dishes and cut the pastry out to fit on top.
- Brush around the edges of the pie dish with egg wash.
- Lay the pastry over the pie and crimp the edges together to seal it in.
- Brush the whole top of the pies with egg wash, then place them onto a baking tray.
- Bake in the oven for 20 minutes, until evenly golden brown.
- Fry the sliced red onion in a frying pan with a knob of butter until soft and sweet, then add the strain liquid from the pie filling that you saved.
- Heat to a bubble, season with salt and pepper and stir in enough hot water to give you your preferred gravy consistency.
- Serve the baked pie with steamed green veg and boat of gravy!